Veal Tripe in White Wine

Sauté the leek in butter until soft, add the tripe and thyme, dust with flour and mix well. Before the tripe starts to stick to the bottom of the pan, add the white wine and cook everything together for five minutes, adding the spring onions cut into rings for the last two minutes. At the very end, season with coarsely crushed black pepper and round off with salt.

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