Tripe

Summary

Cut the tripe into thin strips about 3 cm long.
Clean and chop the leek and celery, peel off the garlic and dice finely.
Heat the oil in a roasting pan. Sauté the leek, celery and garlic in the oil, add the onion rings and fry briefly, then deglaze with red wine, fill up with 0.5 liters of water and bring to the boil. Then add the tripe, salt, pepper, clove and bay leaf, reduce the heat and simmer everything on a low flame until the tripe is soft.
Thicken everything with tomato paste, season with salt and pepper, arrange and sprinkle with chopped parsley and serve.
Serve with boiled potatoes and a green salad.

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