Tripe, sweet and sour

Ingredients for 4 servings:

• 1,500 g stains
• 150 g root vegetables (carrot, celery, leek, etc.)
• 75 g bacon, fattier
• 75 g flour
• some broth
• 3 pickled gherkins or mustard gherkins
• 1 kg potatoes
• 2 onions, chopped
• salt and pepper
• marjoram
• Sugar
• Vinegar
• Parsley or celery leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash and clean the stains thoroughly and set them aside to boil. After about 10 minutes of cooking, drain the water and continue simmering in fresh water for about 2 hours. After about 1.5 hours, add the finely chopped root vegetables (carrots, celery, leeks, etc.). Cook the peeled potatoes, cut into small cubes, separately. Make a dark roux from bacon, onions, and flour, add a little stock, and season generously with marjoram, sugar, vinegar, salt, and pepper. Add the cooked tripe, vegetables, cooked potatoes, and diced cucumber to this creamy sauce, and sprinkle generously with parsley or celery leaves. The dish should be soupy, so add a little more stock if necessary.