Veal tripe gratin with vegetables

Ingredients for 6 servings:

• 1,000 g cooked, sliced ​​veal tripe (or beef tripe)
• 600 g potatoes, waxy, peeled, weighed
• 500 g carrot(s), carrots, peeled and weighed
• 500 g leek, cleaned and weighed
• 150 g chopped onion(s) (1 piece)
• 20 g butter for frying
• 200 g wine, white, dry
• 10 g spice paste (bouillon paste)
• 300 g cream, half cream 25% fat content
• 1 tbsp corn flour
• 15 g caraway seeds
• 250 g cheese, grated (Gryerzer or Parmesan)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tripe, spots, tripe

Prepare the potatoes and cut them into medium-sized pieces, and cut the carrots into slices or stalks. Bring both to a boil in salted water and let them simmer in the pan. Prepare the leeks, split them lengthwise, and cut them into pieces about 4 cm long. Bring them to a boil briefly in salted water and let them stand. Sauté the chopped onions with a little clarified butter in a large frying pan. Add the washed tripe and sauté briefly. Deglaze with white wine and reduce slightly. Add the bouillon paste and caraway seeds and season to taste (pepper, salt, paprika). Add half and half cream (sour cream or full cream) and thicken with cornstarch. Remove the potatoes, carrots, and leeks from the hot salted water and mix. Place the vegetables, alternating with the hot tripe, in an ovenproof dish. Spread evenly and cover with grated cheese. Bake in the oven at 200-220°C for about 20 minutes.