Fricassée de Veau

• 1 kg/2¼ lb veal tripe
• salt and freshly ground pepper
• 100

Cut the tripe into medium-sized pieces and season with salt and pepper.

Heat the duck fat in a large frying pan, put in the tripe and cook over high heat for about 20 minutes, until caramelized on the underside. Turn over the pieces and cook until the other side is also caramelized.

Add the parsley, cover the pan and simmer for 10 minutes before serving.