Technical Stages :

• Blanch the veal stomach, sheep knuckles and veal caul.
• Cut the stomach in 6 rectangular pieces, about the size of the hand. Sew on three sides with a string.
• Bone the knuckles and dice the meat.
• Coarsely chop the caul, throat, belly (without rind nor cartilages), ham, the remaining stomach, 100 g onions, the peeled garlic and the parsley.
• Mix with the dice from the knuckles. Season with salt and pepper.
• Stuff the little stomach bags and sew the open side.
• At the bottom of a casserole dish coated with pork rind (fat part facing outside), put the tripous side by side.
• Add the bouquet garni and the peeled and cut onions with the cloves sticked in.
• Moisten with the wine and white veal stock until everything is covered.
• Seal the lid with dead dough.
• Cook over low heat for eight hours.