in Germany

Tripe in Chasselas

updated

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Ingredients for 4 servings:

  • 800 g tripe, pre-cooked
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 tbsp oil
  • salt and pepper
  • 500 ml white wine (Gutedel)
  • 1 tbsp flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the onion and garlic clove and sauté in oil until translucent. Dust with flour. Add the wine and stir well to avoid lumps. Bring to a boil, then add the tripe. Season with salt and pepper. Simmer for 10 minutes over low heat. Serve with spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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