That does look really good - I think I'll try making it when the weather cools down a little bit. I have to admit I was a little disappointed that there was no actual tripe in the recipe 😉 I had envisioned one of your Trust Your Chef recipes that you used to do at your restaurant. We tried almost all of them, I think. We did get enough punches on our card for the free T-shirt !
@@sherioneal1139 haha, yes my normal tastes tend to lean towards nose to tail type recipes, but I reel myself in and try to present lots of different types of recipes! I really like the simplicity of this dish!
I would need to have toast or biscuits with this. I think it would be great made into individual ramekins for breakfast, say two eggs each. Keep them cold until morning, then put a bit of gruyere on top and into the oven they go. I think tripe in this case is referring to the striped nature of the sliced eggs - but don't hold me to that.
@stevekemble8911 haha funny! Probably best to stick with the plan though! Haha The nice thing about this dish is that it uses ingredients everybody has around the house… so an impromptu midnight snack wouldn’t be out of the question!
