Tripe According To Schaffhausen Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g tripe, pre-cooked, cut into strips
- 1 onion (s)
- 1 tablespoon oil
- 1 tablespoon tomato puree
- 1 tablespoon flour
- 1 dl white wine
- 2 dl meat broth
- 0.5 teaspoon ½ caraway seeds
- Sprinkle wort
- pepper
- some lemon juice (a few drops)
- 0.5 dl ½ cream
Print Recipe
Pin Recipe Instructions
- Cook the finely chopped onion in the oil, which is not too hot, add the tripe and sauté briefly, but make sure that it does not turn brown. Season with sprinkling seasoning and a trace of pepper, add the tomato puree and caraway seeds and dust with the flour.
- Pour in the white wine and the meat stock, stir well and cook covered for 30 - 45 minutes on a low fire. The cooking time depends on how much the tripe has already been pre-cooked by the butcher. In any case, they must no longer be tough.
- Season the sauce with a little lemon juice and possibly a little pepper and sprinkling seasoning and refine with the cream.
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