tripe

Ingredients for 4 servings:

• 800 g tripe (pre-cooked)
• 2 stalk(s) celery
• 1 stalk(s) leek
• 150 g onion(s) (rings)
• 100 ml oil
• 100 ml red wine
• 1 tbsp tomato paste
• 1 garlic clove(s)
• 1 carnation(s)
• 1 bay leaf
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

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

Dobrada

Cut the tripe into strips as thin as possible, about 3 cm long. Clean and finely chop the leeks and celery, peel and finely dice the garlic. Heat the oil in a roasting pan. Sauté the leeks, celery, and garlic in the oil, add the onion rings and fry briefly, then deglaze with red wine and add 0.5 liters of water and bring to a boil. Add the tripe, salt, pepper, cloves, and bay leaves, reduce the heat, and simmer until the tripe is tender. Thicken everything slightly with tomato paste, season with salt and pepper, arrange on a serving plate, sprinkle with chopped parsley, and serve. Serve with boiled potatoes and a green salad.