Tripe Toulouse Style
|Tripe||2 Pound, rinsed and cut into 2-inch, 5-centimeter squares|
|Onions||2 Medium, chopped|
|Meat stock||1 Cup (16 tbs) (Boiling)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Garlic/3 tablespoon, 45 milliliter finely cut chives||1 Clove (5 gm), crushed to a paste|
|Fresh lemon juice||2 Tablespoon|
Melt the lard in a saucepan, add the onions and cook over medium heat until the onions are soft and beginning to turn yellow about 10 minutes.
Add the tripe and fry it for a few minutes.
Add the boiling stock and scalded milk to the pan; the tripe should be covered with liquid.
Season with salt and pepper, cover the pan and simmer over low heat for at least two hours, or until the cooking liquid is reduced by about half.
Remove the pan from the heat and stir in the parsley and the garlic or chives.
Beat the egg yolk and the lemon juice together and stir them gradually into the mixture.