H O S T E D
One of my favourites from the preview lunch because beef tripe is increasingly hard to find these days.
First braised then dusted in cornflour and fried till crunchy, the pieces of tripe are finished with caviar and a Noilly-Prat sauce that begs to be mopped up with bread.
If you relish innards and organs, this is a must-try.

  • 2 Likes