Instructions: 1 Heat the oven (gas mark 7 / 425F / 220C). Peel, wash and chop the onions.

Peel, wash and slice the carrots. Cut the bacon into large cubes. Clean the tripe carefully, wash and cut into squares with a pair of scissors.

2 In a clay cooking pot, put in the chopped onion with the bacon on top.

Season. Put in a layer of tripe (using about half of it) with the calfs foot, then put the carrots on top. Finish with another layer of tripe.

3 Pour in the brandy and white wine, add the clove, bouquet garni and enough water to cover the tripe.

4 Cover and cook in the oven for 6 hours.

Serve with chips prepared in the traditional manner, pouring the sauce over them.

In the Middle Ages, the tripe butchers corporations in Paris were made up of six families, who bought offal from butchers, prepared it and then sold it on to merchants who peddled it in the streets.

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