Jack’s Oyster Ragout

Ingredients

• 1 cup Honeycomb tripe (Fresh, parboiled)
• 1 cup Small onions (Boiled)
• 2 cups Raw oysters (Cleaned)
• 3 tablespoons Butter
• 4 tablespoons All-purpose flour
• 1.5 cups Thin cream
• 2 Egg yolks (Slightly beaten)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)

Instructions

1. 1If not already done, parboil the fresh honeycomb tripe until tender. Cut into three-fourths inch pieces. You should have about 1 cup.
2. 2Ensure the small onions are boiled and you have 1 cup. Clean the raw oysters thoroughly and have 2 cups ready.
3. 3Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (a roux).
4. 4Gradually pour in the thin cream, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens slightly, about 5-7 minutes.
5. 5Add the parboiled tripe, boiled onions, and cleaned oysters to the sauce. Stir gently to combine.
6. 6Heat the ragout thoroughly until the oysters are cooked through, about 3-5 minutes. Remove from heat. In a small bowl, lightly beat the egg yolks. Temper the yolks by whisking in a spoonful of the hot sauce, then another. Pour the tempered yolks into the ragout and stir gently to combine. Season highly with salt and pepper to taste.