Tripe Spot in Riesling Sauce

Clean the tripe well under running water. Place in a pot of boiling salted water and cook for 1 hour. Then drain the cooking water, add fresh boiling salted water and boil again for about 2 hours until the tripe is nice and soft. Let the tripe cool down and cut it into fine noodles. Now sauté the chopped onions and garlic in hot butter. Dust with flour and pour in Riesling. Then add beef broth and bring everything to a boil. Add the tripe and let it boil down a bit. Blend very briefly with a hand blender so that the tripe is coarsely chopped. Stir in the crème fraîche. Season with salt, pepper, thyme, lemon juice and zest. Arrange on warmed plates and sprinkle with chopped parsley.

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