Mix together the eggs and mustard and brush this liberally over each trotter Roll in the breadcrumbs and

Mix together the eggs and mustard and brush this liberally over each trotter Roll in the breadcrumbs and put onto a wire rack. Place trotters onto a large baking tray and trickle over a little of the melted butter. Bake in the oven for about 15 minutes and then finish off under the grill if necessary, so that all are crusted and golden. Serve piping hot with:Sauce gribiche:1 tbsp smooth Dijon mustard2 tbsp tarragon vinegarsalt and pepper275-325ml/10-12 fl oz.

groundnut – or other flavourless oila little lukewarm water112 tbsp capers, drained, squeezed dry and coarsely chopped5 sprigs tarragon, leaves only, finely chopped 5 hard-boiled eggs, yolks only, sievedLiquidise or whisk together the mustard, vinegar and seasoning. With the motor still running, start pouring in the oil in a thin stream. When you have used about three-quarters, switch off and taste for acidity and seasoning. The mixture should have started to thicken somewhat and may need thinning down with some of the warm water; the desired thickness of the finished sauce should be similar to bottled salad cream.

Continue adding more oil if necessary and also some water perhaps. When this basic dressing is complete, stir in the capers, tarragon and egg yolks. Note: If you wish to serve the trotters as pieds de porc vinaigrette – the classic of all respectable French charcuteries – then simply put the split trotters (unbreaded) directly into a deep serving dish, cut side up, and spoon over only the basic dressing Sprinkle with parsley and finely chopped onion. Serve with a pot of cornichons on the side.Braised tripe with onions, serves 4 heartilyRecently, I found some really beautiful unbleached tripe in a Halal butcher in Portobello Road, west London, near to where I live.