Humidity trip

Ingredients for 6 servings:

• 1 kg tripe
• 400 g tomatoes, peeled
• 100 ml olive oil
• 60 g butter
• 1 small celeriac, chopped
• some carrot(s), chopped
• 1 medium-sized onion(s), chopped
• bunch of basil
• 2 clove(s) garlic, chopped
• some Parmesan, grated
• ⅛ liter white wine
• ½ liter beef broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

braised tripe Italian style

Wash the tripe and cut into strips. Roast the carrot, celery, and onion in 20g butter and olive oil with a few basil leaves and a chopped garlic clove in a terracotta dish over low heat. Then pour in the wine and bring everything to a boil. Add the tripe to the broth, season with salt and pepper. Add the peeled, seeded, and finely chopped tomatoes and cook in the broth, along with about 1/2 liter of beef broth. After about 1 hour, when most of the liquid has evaporated and the tripe is tender, remove the dish from the heat, sprinkle the dish with Parmesan cheese, scatter the remaining butter in small pieces, and grill in the oven for about 10 minutes. Serve warm.