Peasant Tripe

Preparation:

Preparation: Wash the tripe well and blanch it for half an hour in a pot full of boiling water, then drain it and cut it into 5 cm squares. Blanch the veal feet in boiling water for 7 minutes, then debone and cut into small pieces. Flame the rind, wash it carefully, dry it, cut it into small pieces and place it in a saucepan. Add the bones and the meat of the veal feet, two carrots cut into large pieces and four onions cut into wedges. Complete with the bunch of aromatic herbs, the clove of garlic, the cloves, the necessary salt and a grind of pepper. Finally put the tripe in the pot, mix and sprinkle everything with the dry white wine and the beef broth. Cook over very moderate heat in a covered container for 3-4 hours. At the end of cooking, place the tripe, the rinds and the meat from the feet on a deep serving plate. Remove the bones, degrease the cooking liquid with a slotted spoon and let it reduce over low heat for 5 minutes. Finally, add the juice of a lemon, mix well, pour it over the tripe and serve.