Gratin of Tripe with White Wine and Herbs

Cooking the tripe

Buy ready-cooked tripe and cut it into little strips 5mm (¼ in) wide. Melt 150g (5½ oz) of the butter in a large enamelled iron casserole and cook the onions and shallots. When they have turned a pale golden colour, add the tripe together with the thyme and bay leaf.

Add the white wine and stock or water, season with salt and peppe