Fricassée of Tripe with Sautéed Scallops, a recipe from Brittany on the Worldwide Gourmet

Ingredients

• - 1.5 kg (3 1/4 lb.) assorted Tripe, including 2 calf's feet
• - 36 Scallops
• - 1 kg (2 1/4 lb.) onions
• - 300 g (10 oz.) carrots
• - 200 g (7 oz.) turnips
• - 200 g (7 oz.) celeriac (celery root)
• - 100 g (3 1/2 oz.) rutabaga
• - 200 g (7 oz.) leek
• - 1 liter (4 cups) farm cider
• - 1 liter (4 cups) muscadet wine
• - 1 liter (4 cups) cider vinegar
• - 1 bouquet garni
• - Coarse salt, salt and pepper
• - 150 g (5 oz.) butter