|Garlic||1 Clove (5 gm)|
|Stale crumbled crustless bread||1 Cup (16 tbs)|
Cut the dressed, cooked and well-drained tripe into pieces ,season these with salt and pepper.
Melt the butter in the top of a double saucepan.
Add some finely chopped parsley, spring onion or chives and garlic.
Roll the pieces of tripe in this, and leave to marinate until the butter congeals.
Cover the tripe with a fairly thick coating of fresh breadcrumbs, then grill gently for 10 minutes each side.
Serve with this dish, separately, a ravigote, tomato or vinaigrette sauce