300 g lamb tripe
5 g bay leaves, 3 g green cardamom
8 g salt, 6 g fennel seeds
2 kg madras onions
500 g yoghurt
20 g ginger powder, 100 g fennel powder
20 g black pepper
2 l lamb stock
0,5 l mustard oil
1 kg onion stalks, 2 g salt
1 kg all-purpose flour
20 g salt, 40 g yeast
40 g unsalted butter
128 g castor sugar
194 ml milk, 377 g water
1 kg dehydrated onions
500 g butter for lamination
1 kg red onions, 2 l oil
Clean the tripe in saltwater thoroughly. Repeat five times and then put it aside. Pressure cook the tripe with bay leaves, cardamom and fennel seeds until tender.
Slowly sauté the madras onions in mustard oil. In a separate bowl, add yoghurt and the rest of the other ingredients. Add the yohgurt and lamb stock mix into the pot and start braising the sauce until the fat is separated from it.
Ferment onions for 5 days and then juice them.
Mix everything and make the dough. Make butter sheets for lamination and laminate the dough thrice using book folds. Dice onions and dehydrate overnight.
Cook the onions slowly in the oil until translucent, then purée and let sit overnight. Strain the next day.
Pour the onion bouillon into the dish. Position the bread at the centre of the dish. Place the tripe on top of the bread. Garnish with the chives and onemonth matured onions.
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