Fried Beef Tripe with Fig Mustard

Parmesan Crisps: In a hot non-stick skillet, dust grated Parmesan cheese. Let it melt and toast, then flip. Cool to crisp and set aside.

Fig Mustard: Simmer figs with vinegar and simple syrup until dissolved. Process and pass through a fine sieve. Reserve.

Fried Tripe: Boil the tripe in salted water, cool, then cut into squares. Spread fig mustard between two pieces, coat in flour, egg wash, and breadcrumbs. Fry in hot oil, then drain.

Citrus Vegetable Broth: Simmer pearl onions, chopped zucchini, carrots, and celery with citrus juice. Reduce slightly.

To Serve: Plate fried tripe over vegetables with broth. Garnish with Parmesan crisps.