1. Cut the tripe into small pieces, about 1 x 1 cm (3/8")
2. Heat a skillet with 40 g (8 tsp.) butter; when it starts to foam, add the chopped garlic, stir with a wooden spoon and then add the diced tripe. Sauté for 10 minutes, stirring often. At the end of the cooking time, season with salt and pepper and add the parsley.
3. Pour into a gratin dish and cover with the mixture of puréed broccoli and mashed potato. Finely dice the remaining butter and sprinkle over the top; sprinkle with the persillade and place into a hot 200° C (400° F) oven for 10 minutes. Serve very hot.

Collaboration: VFC and Produits tripiers de France