* '''For the tripe'''
* 750g Boiled Tripe (this should be done at the butcher's)
* 2 Eggs
* Flour
* Seasoning
* Oil
* '''For the sauce'''
* 1 Shallots, finely chopped
* 50g Butter
* 1 tablespoon of Flour
* 500ml hot Beef stock
* Glug of dry Reisling
* 2 Gherkins, finely chopped
* 2 teaspoons Capers
* Parsley
* Chives

===Method===
* '''The tripe'''
* Cut the Tripe into 5 x 8cm rectangles.
* In a bowl, mix the Eggs and seasoning.
* Put the Flour in another bowl
* Lower the Tripe pieces first into the Egg, and then into the Flour.
* Now start the Sauce - see below
* Meanwhile heat the Oil pan.
* Fry the Tripe on both sides until crisp.
* When cooked, place on a preheated plate covered with a Paper towel.
* '''The sauce'''
* Melt a little of the Butter in a pan.
* Lightly Fry the Shallots and set aside.
* Melt the remaining Butter on a high heat.
* Sift and stir in the Flour into the pan and cook until golden Brown.
* Take the pan off the heat and add a glug of Wine and the Beef stock.
* Return to the heat and bring to the Boil.
* Remove from the heat and add the cooked Shallots, Gherkins, and Capers.
* Season.
* Add the Parsley and chopped Chives.
* Heat through and serve with the Fried Tripe

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