Tripe in Champagne

If necessary, cut the tripe even smaller (like sparrows). Clean the carrots and leeks, cut into 3 cm thick pieces, then into strips.

Clean the spring onions and cut them into strips as well. Rinse the parsley, peel the garlic and chop both.

Peel the onions, cut them into not too fine cubes and sauté them in butter in a frying pan until light brown. Add the leek, sauté over high heat for about 3 minutes and extinguish with champagne. Add the carrots and the spring onions, season with garlic hearts and pour the veal stock. Put the tripe in the saucepan/reduce the heat a little and simmer gently for 30 min. In between, repeatedly pour a little champagne. Season with herbs de Provence, mustard, quince jelly, salt and pepper and the juice of a lemon.

Taste whether the tripe is cooked. Then stir the yolks or sour cream or crème fraiche with a little bit of cognac, add to the tripe and heat briefly. Serve sprinkled with parsley.

Serve with fresh baguette.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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