John Myers
Ingredients for 4 servings:
- 5 m.-sized onion(s), sliced
- 100 g fat
- 800 g tripe, cooked, cut into fine strips
- ½ liter red wine, possibly more, up to 3/4 l
- 1 bay leaf
- 4 juniper berries
- some lemon peel, untreated, grated
- some flour
- n. B. broth
- salt and pepper
- some tomato paste
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Swabian
First, sauté the onions in hot fat, then add the sliced tripe and fry. After a few minutes of frying, add a little tomato paste and let it brown. Dust everything with flour and deglaze with red wine. Add the bay leaf and juniper berries, a little grated lemon zest, and let it simmer in the finished sauce for about 1/2 to 3/4 hour, depending on the tenderness of the tripe. Then add a little stock and season to taste. Add just enough to create a goulash-like dish. Serve with roasted potatoes and a green salad. Tip: Boil the spices in a little water beforehand and use the strained broth.
Facebook Comments