Summary

Ingredients

• 500 g tripe, cut into strips and pre-cooked
• 2 medium onion (s), cut into half fine rings
• 1 clove garlic, finely chopped
• 300 ml red wine, bitter
• 500 ml broth, strong
• 1 bay leaf
• 3 piece (s) juniper berries, pressed down
• 2 dashes vinegar, spicy vinegar, e.g. Kressi
• 3 sugar cubes, or 2- teaspoons
• possibly cream
• 70 g butter
• 50 grams flour

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Instructions

1. Sweat the onions and garlic in a pan until translucent and add the tripe, continue to fry both briefly, deglaze with the red wine. Pour in the broth, add the spices and the sugar and cook for at least 1 hour and let it reduce a little, then they are nice and soft, add more liquid if necessary.
2. In the meantime, make a distillery out of butter and flour, melt the butter, but do not heat it up, it must not burn! Add flour, should have about the consistency of pea stew, brown slowly at a temperature that is not too high, if it`s too hot, the flour burns and is unusable.
3. Pour the brandy into the pot with the tripe and stir, be careful - like to splash. If necessary, season with a dash of cream or a little creme fraiche, salt and pepper.
4. Fried potatoes and / or bread must be served as a side dish.