Summary

Ingredients

• 3 tablespoon oil
• 2 medium onion (s)
• 200 g tripe, washed and pre-cooked
• 500 ml water
• 200 ml veal stock
• 100 ml wine, white, semi-dry (Silvaner, MT)
• salt and pepper
• 1 clove (s)
• 1 leaf sage
• 1 bay leaf
• 200 g potato (s)
• Locust bean gum or roux
• parsley

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Instructions

1. Lightly roast the diced onion with the oil. Add the chopped tripe (3 cm strips) and fry with it. Top up with water and the veal stock, add salt, pepper, sage leaf, bay leaf and 1 clove. Add wine. Let cook for 30 minutes with the lid closed.
2. Then cook thin potato slices in the broth. Tie something off to create a smoothness.
3. The quantities given are variable. Decoration with a little parsley.