Salade d’oreilles et groin de cochon

Tripe is becoming very trendy in France in much the same way as Jerusalem artichokes, salsify, swede and parsnips and other ‘forgotten’ vegetables are now featured on the swankiest of menus. These post-world-war ingredients, for many years synonymous with hardship and restrictions, are being rediscovered, and today they are cooked using very different methods to those in the late 1940s and 50s.

I don’t know how easy it is to find poached pig’s ear and snout where you live, but in Fr