Oeufs à la tripe

This is a regional French dish, originally from Lavel in Mayenne, which earns its name from the strips of hard-boiled egg white that could be thought to resemble real tripe.

Note: To prevent the yolks of a hard-boiled egg from becoming green-tinged (called ferrous sulfide) use fresh eggs, never cook the eggs longer than 15 minutes and, once cooked, quickly cool them in cold water. Also, peel the egg shells before the eggs are cold. It’s easier.

Serves 8.

8 hard-boiled eggs
1/2 cup of butter
1 lb of onions, sliced
12 Tbsps of flour
2 1/2 cups of milk
salt and pepper
1 cup of grated cheddar cheese
finely chopped parsley

  • Cut the egg whites into slices and place in a buttered fireproof dish. Reserve the egg yolks. Keep warm.
  • Melt the butter in a pan and sweat the onions for 10 minutes.
  • Stir in the flour and cook for 2 minutes stirring all the time.
  • Pour on the milk, slowly at first, and bring to a boil. Add salt and pepper.
  • Simmer until very thick and creamy adding more milk if needed. This is a béchamel sauce.
  • Remove the sauce from the heat and whisk in the cheese. Taste and adjust the seasoning.
  • Coat the egg whites with the sauce and sieve the egg yolks over the top.
  • Sprinkle with the parsley and serve immediately.