Oeufs à la Tripe

This dish has nothing to do with tripe, but earns its name from strips of hard-boiled egg white which, by a stretch of the imagination, can be thought to resemble real tripe. Originally from Laval in Mayenne, oeufs à la tripe should really be left white, though often they are topped with breadcrumbs and cheese and browned under a grill/broiler.