200 gr chicken wings
300 gr fresh eggs 
720 gr smoked eel
200 gr chickpeas
100 gr carrots 
100 gr onions 
100 gr leeks 
150 ml olive oil 
2 litres water
200 gr boiling fowl 
300 gr pig's tail 
1 head garlic

Garlic oil: 
65 ml olive oil 
1 head of garlic

Cod tripe: 
250 gr cod tripe
300 gr garlic oil (as above)

Alginate bath: 
2 litres water 
10 gr alginate

Lychee sphere:
6 gr calcium luconolactate
200 ml canned lychee juice

Juniper air: 
30 gr juniper 
500 ml water
3 gr lecithin 

250 gr marro
10 gr wheat flour 
100 ml olive oil

For the jus: Place the oil in a pan with the head of garlic cut open. When turning brown, add the leek, onion, and carrot and fry gently.  Roast the chicken wings at 220ºC until brown. Do the same with the pig's tail and bones. Remove off any fat and add the vegetables. Cut the boiling fowl into pieces and sear in oil until brown. Remove the fat and add the stock.  Add the smoked eel in pieces, the chickpeas (soaked overnight) and the chickpea water. Add the rest of the water and cook for 5 hours.Strain and leave to decant in the refrigerator. Remove the fat from the stock and set aside separately.

For the garlic oil: Peel the garlic and blanch. Slice the garlic very thinly and fry in oil. When turning brown, remove from the heat and add the remaining oil. Cool and strain.

For the cod tripe: Clean the tripe. Place in a pan of water and bring to the boil. Drain and cover with the garlic oil. Griddle at 60ºC for 30 minutes then
drain. Cut into dice and set aside.

For the alginate bath: Mix the water with the alginate and blend until the alginate has dissolved completely. Refrigerate for 12 hours.

For the lychee spheres: Mix the lychee juice with the gluco and blend. Add xanthan and blend again to moisten. Strain.  Drip small spheres of lychees into the alginate bath and cook for 2 minutes. Remove and dip into cold water. Stand in lychee juice until ready for serving.

For the juniper air: Bring the water to the boil with the juniper. Break up the juniper using a grinder. Cover and boil for 20 minutes. Strain, add the lecithin and form an emulsion using a beater. 

For the marrow: Place the marrow in iced water and chill for 24 hours. Strain. Place the marrow in a pan and cover with cold water. Bring to the boil, remove and strain. Spread onto a plate and chill. Cut into dice, dip in flour, fry and remove any excess oil.

For the garlic oil: Clean the head of garlic and cut in half. Place in oil and cook at 60ºC for 4 hours. Strain.

TO SERVE: Heat the jus with some of the fat and form an emulsion. Add the cod tripe and heat. Heat the lychee spheres in the lychee juice.  Serve the cod tripe with the jus on a soup bowl. Place one lychee sphere on each side with two marrow dice and two chickpeas. Finish by covering the spheres with the juniper air.