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": "Organ Meats Aux Lyonnais",
  "description": "A delectable dish featuring tender tripe, lovingly prepared with a range of aromatic ingredients and complemented by a rich Gribiche sauce, making it a delightful main course.",
  "subtitle": "Tripe with Gribiche Sauce",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "600G 1 POUND 5 OUNCES BEEF BLANKET TRIPE",
        "1 CARROT",
        "1 ONION",
        "2 CLOVES",
        "2 LITERS 8 1/2 CUPS SPRING WATER, PLUS MORE AS NEEDED",
        "1 STALK CELERY",
        "1 CLOVE GARLIC",
        "1 BAY LEAF",
        "10G 0.35 OUNCE (1 1/2 TABLESPOONS) BLACK PEPPERCORNS",
        "1 SPRIG THYME",
        "SEVERAL SPRIGS FLAT-LEAF PARSLEY, PLUS 1/2 BUNCH, STEMS AND LEAVES SEPARATED",
        "FLEUR DE SEL",
        "200ML 3/4 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "JUICE OF 3 LEMONS",
        "1/2 BUNCH TARRAGON, STEMS AND LEAVES SEPARATED",
        "20ML 4 TEASPOONS GRAPESEED OIL",
        "10ML 2 TEASPOONS AGED RED WINE VINEGAR",
        "1 TABLESPOON DIJON MUSTARD",
        "1 TABLESPOON WHOLE-GRAIN MUSTARD",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "2 EGGS",
        "150G 5.29 OUNCES (1 1/4 CUPS) FLOUR",
        "250G 8.82 OUNCES (2 1/2 CUPS) DRY BREAD CRUMBS",
        "30ML 2 TABLESPOONS PEANUT OIL",
        "20G -0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "1 EGG",
        "10G 0.35 OUNCE (4 TEASPOONS) CAPERS",
        "10G 0.35 OUNCE (1 TABLESPOON PREPARED) GHERKIN",
        "1/2 BUNCH CHERVIL",
        "250ML 1 CUP PEANUT OIL",
        "30ML 2 TABLESPOONS WHITE VINEGAR",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "One day ahead, place the tripe in a bowl of water to cover and soak for 12 hours in the refrigerator.",
    "The day of serving, put the tripe into a saucepan of cold water, bring to a boil, and skim.",
    "Wash the tripe again in cold water and drain.",
    "Peel the carrot and onion. Stud the onion with the cloves.",
    "Put the tripe into a large saucepan with the spring water.",
    "Bring it to a boil and regularly skim off the scum.",
    "Add the carrot, onion, celery, crushed garlic, bay leaf, peppercorns, thyme, several sprigs parsley, and a little fleur de sel.",
    "Simmer for 5 hours, topping up with spring water, if necessary.",
    "Let the tripe cool in the liquid, then transfer to a rack to drain.",
    "In a bowl, prepare a marinade with the wine, lemon juice, parsley and tarragon stems, oil, vinegar, and mustards. Season with salt and pepper.",
    "Cut the tripe into uniform pieces, immerse in the marinade, and refrigerate for 8 hours.",
    "Boil the egg for 9 minutes in a saucepan of salted water, then coarsely chop the egg white.",
    "Chop the capers and mince the gherkin.",
    "Mince the reserved parsley and tarragon leaves, and the chervil.",
    "Pass the egg yolk through a fine strainer (sieve) into a bowl and make a mayonnaise by whisking it with the oil.",
    "Add the vinegar, salt, and pepper, followed by the capers, gherkin, herbs, and egg white.",
    "Beat the eggs in a deep plate with a pinch of salt and pepper.",
    "Spread the flour in another deep plate, and put the bread crumbs into a third plate.",
    "Dredge a piece of tripe in the flour and tap off the excess.",
    "Then dip in the egg and coat with the crumbs.",
    "Repeat the operation with all of the other pieces.",
    "Heat the oil in a skillet or frying pan with the butter.",
    "Cook the crumb-coated tripe on both sides, making sure that the pieces are a deep golden color and crispy.",
    "Drain on paper towels and arrange on a serving dish.",
    "Serve with the gribiche sauce."
  ],
  "author": ""
}