Gras Double Tripe

1) Slice your tripe in pieces half a inch thick. Season them with salt and pepper.
2) Start your oven at 160'C (320'F).
3) In a cast iron pot, place your tripe then the veal shank (sliced) the onion, carrots, celery, garlic, tomatoes,lemon slices, thyme, bay leaf and alcohol. Add some cold water level with the ingredients and season well with pepper.
4) Cover and place your pot in the oven for 4h30.
5) There you go it is ready to serve! Pour your gras double tripe onto a shallow serving dish. Take the bay leaf out and remove the bones from the veal shank.
6) Sprinkle the lot with the Parmesan cheese and place your dish under the grill for 5 minutes. Then, serve...

ps : gras double tripe is also called plain tripe, smooth tripe, blanket tripe or flat tripe. It is an offal taken from the rumen (first stomach of mutton or beef). It is quite lean despite its French name witch literally
means double fat.