Fondant tripe

Ingredients

• For the tripe 650 g of tripe (honeycomb tripe)
• 1 1/2 l of water
• 100 g of peeled, chopped onion
• 100 g of cleaned, chopped celery
• 10 g of black peppercorns
• 10 g of coarse salt
• 2 lemons
• 3 bay leaves
• 2 sprigs of thyme
• 5 cloves
• For the garnish 120 g of reduced veal base
• 20 g of acacia honey
• 10 ml of soy sauce
• 10 g of grated lemon rind
• 15 g of sugar
• 6 g of white wine vinegar
• 200 g of prickly lettuce roasted with oil and salt
• 15 g of unsalted butter
• salt