Tripes à la Niçoise

• 300 g fresh tofu sheets— yuba / bean curd sheets
• 2 carrots— medium, peeled and sliced into thin rounds
• 2 onions— medium, finely sliced
• 2 clove garlic— minced
• 1 celery stalk— finely chopped
• 1 tomato— large, peeled and diced, or 150 g tinned tomatoes
• 1 potato— small, peeled and roughly cut (optional, for a heartier version)
• 1 lemon zest— small strip
• 1 bay leaf
• thyme— a few sprigs, or ½ tsp dried
• 1 sprig rosemary— small
• chili flakes— pinch, optional
• 200 ml dry white wine
• 400 ml vegetable stock
• 2 tbsp olive oil
• salt— to taste
• black pepper— to taste

To finish

• sourdough crust or breadcrumbs— grated and toasted, optional
• fresh parsley— chopped
• extra virgin olive oil— a drizzle
• ▸Panisse (4 servings)

  Ingredients

  • 250 g chickpea flour— farine de pois chiches
  • 1 l water
  • 2 tbsp olive oil— plus extra for frying
  • 1 tsp salt
  • freshly ground black pepper— optional
  — to serve