Spicy tripe soup with heart

Ingredients for 4 servings:

• 750 g tripe (rumen), fresh, prepared ready to eat
• 500 g beef heart, fresh
• 2 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), red, hot
• 3 tbsp olive oil
• 3 tbsp, heaped wheat flour
• 3 tbsp tomato paste
• 1 ¼ liters of water
• 250 ml dry white wine
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beef heart and tripe

Cut the tripe into spoonable strips (if it wasn’t bought that way). Cut the heart into small pieces. Peel the onions and garlic and chop finely. Deseed the chili pepper and chop finely. Heat the oil in a large pot and fry the onions, garlic, and chili pepper for a while. Add the tripe and heart and fry. Stir in the wheat flour and tomato paste and let it thicken. Pour in the water, add the white wine, and bring the soup to a boil. Reduce the heat and simmer with the lid on low for about 3 hours, stirring occasionally. Serve the soup with white bread or flatbread.