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Tripe with white wine sauce

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Ingredients for 4 servings:

  • 800 g beef tripe
  • 2 shallots, finely chopped
  • 2 garlic cloves, halved
  • some rapeseed oil, for frying
  • 2 dl white wine, dry
  • 1 dl vermouth (Noilly Prat)
  • 5 dl broth
  • 4 cloves
  • 2 bay leaves
  • 2 tsp caraway seeds
  • 1 pinch of pepper (allspice pepper) or cayenne pepper
  • 1 stalk tarragon
  • 1 shot of balsamic vinegar, white
  • 2 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the diced shallots in a little oil. Add the halved garlic cloves. When a round aroma arises, add the tripe strips and sauté. Deglaze with the white wine and Noilly Prat, then top up with the hot stock. Add the spices and simmer for about 20 minutes. Check the cooking time frequently to ensure the tripe is still firm to the bite. Add the tarragon stalks 5 minutes before serving. Finish with a little white balsamic vinegar and some crème fraîche.

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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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