Sour tripe

Ingredients for 2 servings:

• 500 g tripe, cut into strips and pre-cooked
• 2 medium-sized onions, cut into half fine rings
• 1 clove(s) garlic, finely chopped
• 300 ml red wine, dry
• 500 ml broth, strong
• 1 bay leaf
• 3 juniper berries, pressed
• 2 shots of vinegar, seasoning vinegar, e.g. Kressi
• 3 sugar cubes, or 2-3 teaspoons
• possibly cream
• 70 g butter
• 50 g flour

Instructions

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

typical Swabian recipe

Sweat the onions and garlic in a pan until translucent and add the tripe, continue frying both briefly, then deglaze with the red wine. Pour in the stock, add the spices and sugar and simmer for at least 1 hour and reduce slightly, until they are nice and soft, adding more liquid if necessary. In the meantime, make a gravy from the butter and flour. Melt the butter but don’t heat it too much, it must not burn! Add the flour; it should have the consistency of pea soup, cook slowly at a moderate temperature until dark brown, if it is too hot, if it is not browned the flour will burn and be unusable. Add the gravy to the pan with the tripe and stir, careful – it tends to splatter. Season to taste with a dash of cream or a little crème fraîche, salt and pepper. As a side dish, be sure to serve fried potatoes and/or bread.