For the tripes stock:
10 lb honey comb tripes
3 gal cold water
3 oz galangal, sliced
4 pieces of lemongrass, sliced
1 piece ginger, sliced
2 ea onion, sliced
In Sachet:
6 ea black cardamom, cracked
3 bunch of thyme
1 bunch of parsley
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp onion seeds
2 ea garlic cloves
Blanched tripes from previous elaboration
3 oz galangal
3 piece lemongrass
2 pieces fresh dates
2 ea onion brulé
1 inch ginger
2 ea star anise
8 pieces black cardamom
1 tsp black peppercorn
4 spg thyme
1 ea bay leave
2 ea cloves
1 bunch parsley
1 ea leek – green part only
3 ea tomatoes
2 lb carrots, sliced
½ lb daikon radish
¼ lb lemon confit
3 gal brown chicken stock
Sea salt to season
For the clarification: 
2 ea carrots, chopped
½ ea onion, chopped
½ ea  celery leaves
2 ea leek – green part only, sliced
2 ea tomatoes
16 ea eggs whites
1 oz galangal
2 ea black cardamom, cracked
1 spg parsley
4 ea Szechwan pepper
1 tsp sea salt to season
1 ea goeduck clam
1 oz rice vinegar
And also: 
Korean red pepper threads
Lemon confit dices
Chive, chopped
Kalamansi lime juice
Grapeseed oil
Borage flowers
Fresh wasabi
Lemon zest
White soy sauce


Tripes stock / in sachet
Place all ingredients in stainless steel stockpot and bring to boil, skimming every 10 minutes. Cook for 2 hours and strain. Reserve ½ the liquid and tripes.

Reserved tripes stock
Combine tripes, tripes stock and all other ingredients, and bring to boil, skimming every 10 minutes. Lower heat and simmer for 3 hours until tripes are very tender. Remove tripes. Cool and portion into 1"x 1" squares. Reduce bouillon until intensely flavored, and season with sea salt.

Purée in food processor and mix with egg white mixture. Put in warm stock on medium heat and cook until raft sets. Reduce heat and simmer for 35 minutes. Remove from heat and let sit for 15 minutes. Strain thru coffee filters and fine chinois. Blanch for 45 seconds and peel off the skin and belly. Rinse with cold water and rub with rice vinegar.


Place consommé in brandy snifter. Gently heat tripes separately with small amount of consommé and garnish the consommé with tripes, lemon, chives, borage flowers, red pepper threads and a few slices of goeduck clam. Serve with clam sashimi on side.