Roasted tripe

Ingredients for 4 servings:

• 800 g tripe, fresh, cooked, not frozen, not pickled/marinated
• 50 g clarified butter
• 3 medium-sized onions, cut into half rings
• 1 garlic clove(s), crushed
• 250 ml dark roast stock, homemade
• 250 ml red wine (e.g. Trollinger, Lemberger, Baden Pinot Noir)
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the clarified butter thoroughly in a non-stick pan. Add the fresh tripe, which has been pre-cooked by the butcher, finely chopped, washed, and thoroughly dried. If it’s really fresh, it will barely absorb any water and retain its original size and shape (otherwise, you should change the recipe immediately at this point). Shaking the pan or carefully lifting it should prevent it from sticking to the bottom of the pan. A beautiful, golden-yellow to brown crust will soon form on the underside. Now turn the tripe over completely. It doesn’t matter if it sticks together. After about 3 minutes, reduce the heat slightly and add the onions. When the onions are translucent and the tripe is well roasted and crispy all over, deglaze with red wine and dark meat juices. Add the crushed garlic cloves and let the sauce thicken. Season generously with freshly ground pepper. This goes well with rösti or farmhouse bread and wine. Alternative: If you don’t have good gravy on hand, you can also use a strong meat broth and a little gravy thickener. In my experience, this is better than using packet stock.