Lamb Tripe Stew Recipe By Serious Eats

• 3 pig feet or 4 pig snouts
• Coarse kosher salt
• 1 tbsp Herbes de Provence
• 2 lb beef honeycomb or lamb tripe
• 3 tbsp white wine vinegar
• 2 medium carrots, sliced
• 1 medium onion, sliced
• 1 leek, cleaned and sliced
• 1 rib celery, sliced
• 1 bouquet garni: parsley, thyme, and bay leaf
• 1 bottle dry white wine
• 1 tbsp tomato paste
• 1/4 tsp saffron threads

For the rope of dough:

• 3/4 cup flour
• 1 tsp vegetable oil