Le Bistrot Lillois, 40 rue de Gand, Lille. I ate a fine tripes à la bière followed by pain perdu. The chef, M Dewailly, was standing beaming outside as I left. I congratulated him on a delicious meal. I asked: how do you do the tripe? His beam became a grin: the normal way, of course, just like everyone else. He shook my hand and returned to his kitchen. This man had the right idea.
This recipe is a combination of guesswork and theft, notably from la Confrérie des Tripaphages de Châ