Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "AUX LYONNAIS",
  "description": "AUX LYONNAIS is a savory and traditional French dish featuring tripe prepared in a rich and delicious sauce, perfect for warming you up on a chilly evening.",
  "subtitle": "TRIPE à la Lyonnaise",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "600G 1 POUND 5 OUNCES BEEF TRIPE",
        "1/2 cow's FOOT",
        "2 CARROTS",
        "1 ONION",
        "2 CLOVES",
        "1 LEEK",
        "1.5 LITERS 6 1/3 CUPS SPRING WATER, PLUS MORE IF NEEDED",
        "1 STALK CELERY",
        "2 CLOVES GARLIC",
        "1 BAY LEAF",
        "10 PEPPERCORNS",
        "10 CORIANDER SEEDS",
        "2 SPRIGS THYME",
        "1 SPRIG FLAT-LEAF PARSLEY",
        "FLEUR DE SEL"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "2 MEDIUM CARROTS",
        "1 CELERY HEART",
        "4 NEW ONIONS",
        "250G 8.82 OUNCES SMALL POTATOES",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL",
        "4 SMALL CLOVES GARLIC",
        "4 SPRIGS THYME",
        "4 BLACK PEPPERCORNS",
        "FLEUR DE SEL"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "200ML 3/4 CUP PLUS 1 TABLESPOON LIGHT CREAM",
        "3 EGG YOLKS",
        "2 TABLESPOONS MUSTARD",
        "SALT",
        "PEPPER",
        "JUICE OF 1/2 LEMON",
        "FLEUR DE SEL"
      ]
    }
  ],
  "instructions": [
    "One day ahead, put the tripe and cow's foot into a bowl with cold water to cover and refrigerate for 12 hours.",
    "The day of serving, put the tripe and cow's foot into a saucepan with cold water and bring to a boil.",
    "Skim off the scum, then rinse the tripe and cow's foot in cold water and drain.",
    "Peel the carrots and onion.",
    "Stud the onion with the cloves.",
    "Carefully wash and trim the leek.",
    "Put the tripe and cow's foot into a large sauce-pan.",
    "Add the water.",
    "Bring to a boil, skimming regularly.",
    "Add the carrots, onion, leek, celery, crushed garlic, bay leaf, peppercorns, coriander seeds, thyme, parsley, and a little fleur de sel.",
    "Simmer for 5 hours, topping up with spring water, if necessary.",
    "Drain the tripe and cut it into 4cm - 1 1/2 inch cubes.",
    "Filter the cooking liquid through a strainer (sieve) into a saucepan.",
    "Set aside both the tripe and cooking liquid.",
    "Peel the carrots and halve lengthwise.",
    "Cut into half-rounds.",
    "Halve the celery lengthwise.",
    "Rinse and trim the new onions.",
    "Peel the potatoes.",
    "Heat the olive oil in a Dutch oven (cast-iron casserole) and brown the potatoes.",
    "Add the garlic and thyme, followed by the carrots and onions.",
    "Moisten with a little tripe cooking liquid.",
    "Add the peppercorns and season with fleur de sel.",
    "Cover with a lid and cook for 15 minutes.",
    "Add the celery and cook for another 10 minutes.",
    "Only a little cooking liquid should remain to bind the contents of the pan.",
    "Reduce the tripe cooking liquid by half in a saucepan.",
    "Whisk together the cream, egg yolks, and mustard.",
    "Gently reheat the tripe in a saucepan.",
    "Transfer to the Dutch oven, leaving the liquid in the pan.",
    "Bring it to a boil, then remove the pan from the heat, whisk in the mustard and cream mixture, and gently reheat.",
    "Adjust the seasoning with salt and pepper and pour the sauce over the tripe.",
    "Add the lemon juice and vegetables.",
    "Season with fleur de sel and pepper."
  ],
  "author": ""
}