Tripe Stew

Clean the fresh tripe thoroughly under cold running water, rubbing with salt to remove any impurities, then cut into bite-sized pieces approximately 1 inch square.

Bring 4 quarts of salted water to a boil in a large pot, then add the tripe pieces and veal leg, skimming off any foam that rises to the surface.

Peel the carrots and parsnip, leaving them whole or cutting into large chunks, then add to the pot along with the whole onion and bay leaf.

Reduce heat to a gentle simmer and cook uncovered for approximately 90 minutes until both the tripe and veal are tender.

Remove the pot from heat and strain the broth through a sieve into a separate bowl, reserving the cooking liquid and discarding the vegetables and bay leaf.

Cut the cooked veal into small pieces and return it to the pot along with the tripe, then pour the strained broth back over the meat.

In a small bowl, whisk together the egg yolks, flour, and lemon juice until smooth, creating a liaison for thickening the stew.

Slowly temper the egg yolk mixture by whisking in a few tablespoons of the hot broth from the pot, then gradually pour this mixture back into the stew while stirring constantly to avoid curdling.

Heat gently over low heat for 2-3 minutes, stirring frequently, until the stew thickens slightly and reaches a creamy consistency—do not allow it to boil.