John Myers
Ingredients for 6 servings:
- 1 kg stains
- 3 liters of water
- 5 tbsp salt
- 1 bunch of roots
- 1 bunch of herbs
- 40 g margarine
- 50 g flour
- 10 dashes of vinegar
- 5 tbsp sugar
- 2 tsp pepper
- 100 g gherkins
- 1 kg potatoes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
tripe
Wash the sautéed potatoes thoroughly, first in hot water and then in cold water, and cook them with salt, root vegetables, and plenty of herbs (as needed and with whatever you have on hand) until almost tender. This takes 1.5 to 2 hours. For larger pieces, it can take up to 3 hours. Cut the potatoes into small pieces and add them to the sautéed potatoes shortly before cooking (they should only be firm to the bite). Drain the broth (but save this) and cut the meat into strips, if you didn’t buy it that way. Season the broth with plenty of vinegar, sugar, and spices (it should initially taste overseasoned). Melt the margarine in a large pan and make a roux with the flour (browning to taste). Pour the prepared broth (one to two liters) into this roux. Stir well to avoid lumps forming. Add the sautéed potatoes, potato pieces, and sliced cucumber. Bring to a boil and serve.
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