White tripe with flambéed apple compote

Serves 2

White tripe, also called white pudding or 'boudin blanc', is the guilty pleasure of a lot of people. Yet many do not know exactly what is in it. However, there is nothing complicated about a tripe.

Firstly, it depends on the quality of the pig. After all, some fat is not like others. Next, you have to find the right balance between all the ingredients. But finally, it is also just a matter of flavour. There are as many types of tripe as there are charcutiers.

For boudin blanc, you use lean white meat: veal, chicken or pieces of lean pork. You add fat, cream, butter or pork fat, eggs and milk. You put all that in the cutter. You season the whole thing and make sure you have a fine mixture. This is important. To speak of tripe, there has to be pork in it. For the fat, I take coarse pork mince and a bit of pressed head. Onions, milk, spices and then the emulsion.

For a full meal, just add some apples, as if it came straight from our grandmother's kitchen. A tasty dish and the ideal comfort food!