Tripe in White Wine Sauce
|Tripe||2 Pound, rinsed and cut into 1-inch squares|
|Butter||4 Tablespoon, 2 tablespoon, 30 milliliter, cut into small pieces|
|Lemon juice||2 Tablespoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Sour gherkins||4 Small, sliced|
|Chopped parsley||2 Tablespoon|
|White wine sauce||1⁄2 Cup (8 tbs)|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Carrot||1 , diced|
|Onion||1 , diced|
|Water||2⁄3 Cup (10.67 tbs)|
To make the sauce, melt the butter in a small nonreactive saucepan, add the carrot and onion, and stew them gently until the onion is transparent but not browned about 10 minutes.
Stir in the flour, then the white wine and water.
Add the bouquet garni and peppercorns, and salt the mixture lightly.
Stirring continuously, bring the liquid to a boil.
Then reduce the heat and simmer the sauce, stirring it occasionally, for 30 minutes to reduce it by about one third.
To cook the tripe, melt 2 tablespoons [30 ml.] of the butter in a large saucepan.
Add the tripe and season it with salt and pepper.
Cover the pan and stew the tripe over very low heat for 30 minutes.
Strain the white wine sauce over the tripe and simmer, covered, for about 15 minutes.
In a bowl, beat the egg yolks with the lemon juice, cream and butter pieces.
When the tripe is tender, remove the pan from the heat and stir in the egg-and-cream mixture.
Correct the seasoning and pour the tripe into a warmed serving dish.
Decorate the tripe with the sliced gherkins and parsley before serving it.