Rinse the tongue and cover with cold water in a pot.
Bring to a boil, skim the surface, and add the remaining tongue ingredients.
Simmer gently for 3 to 5 hours until the skin bubbles and peels easily.
Peel the tongue and cool completely in its cooking liquid.
Preheat the oven to 150°C.
Fry carrots, onions, and garlic in an ovenproof pan until soft.
Stir in tomatoes, herbs, and paprika until a homogenous mixture forms.
Add tripe, vanilla, sherry, vinegar, and chicken stock to the pan.
Bring to a boil, cover, and braise in the oven for 6 hours until tender.
Cool the tripe in the liquid and then slice into strips.
Chop vinaigrette ingredients and mix with olive oil and lemon juice.
Blend oysters and egg whites in a food processor into a paste.
Emulsify with grapeseed oil to create a thick mayonnaise and season.
Fry tongue and tripe slices in a non-stick pan until golden and crisp.
Serve warm with the prepared vinaigrette and oyster mayonnaise.