Prepare a roux from the ingredients, add the ingredients for the gravy and cook well together with the tripe for 15-20 minutes.
Finally, season with a dash of vinegar and/or red wine.
As a side dish, offer potatoes and a glass of Trollinger.
Hints:
Tripe or tripe, the forestomach of the beef, is appreciated only in some parts of Germany, so in Swabia, but also in France, Italy and Switzerland.
More and more often you can read on the menu in Swabia ‘tripe in Calvados’. This is not Swabian, but it tastes good.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
Related Recipes:
Tripe StainsHistorical: A delicacy in Saxony, a national soup in the Czech Republic and Poland, popular in southern...
Veal Tripe According to Vincent KlinkClean the tripe properly. Scrape off any fat still adhering with a tablespoon and chop into strips. Remove the...
Veal Tripe According to Vincent KlinkClean the tripe properly. Scrape off the fat with a tablespoon and chop into small strips. Peel, pit and dice...
Veal Tripe a La Mode Du CaenClean the tripe well and remove the fat. To do this, take a tablespoon and scrape away any fat that still...
White Cabbage TripeFor the white cabbage tripe, cut the well-cleaned, cooked tripe into narrow strips. Halve the cabbage, cut...
Madrilenian Veal TripeInfo: Veal tripe is very thin, usually precooked and therefore only needs to be blanched briefly from scratch...
Pasta Salad with Sweet Potatoes and ShrimpFor the pasta salad with sweet potatoes and shrimp, first prepare the necessary ingredients. To do this, peel...
Venison Stew with Red CabbageFor the venison stew with red cabbage, first dice the carrots and celery, cut the venison into not too small...
Tripe in Must – Tripe in Apple JuiceSteam onion and garlic in butter until translucent. Continue to steam with the tripe for 5 minutes. Extinguish...
Carthusian Loins with Red Wine FoamSlit the vanilla bean lengthwise and scrape out the pulp. Put the pod aside. Boil milk, whipping cream, 30 g...