Tripe in Saffron Sauce

Rating: 2.00 / 5.00 (6 Votes)

Total time: 45 min

Servings: 2.0 (servings)



The most difficult part of this recipe is obtaining the ingredient “cooked rumen.” If you don’t happen to live in tripe regions like southern Germany, it’s hard to find a butcher who sells this offal. In Hamburg, for example, you can buy tripe, funnily enough, only prepackaged in the Karstadt delicatessen department on Moenckebergstrasse # Peel two carrots and the celery bulb from the soup greens, wash the leek under running water and shake it dry repeatedly on the spot. Cut the carrots and the same mass of celery and leek into matchstick-long, very fine strips, the expert refers to this as julienne. Cut the tomatoes crosswise at the bottom and put them in boiling water for 15 seconds. Then fish it out repeatedly, and now you can easily peel off the skin. Cut the naked tomatoes into quarters, remove the stalks and all the goo and seeds. Cut the rest into small cubes.

Remove the peel from the shallot and half the clove of garlic, chop finely and sauté in a tbsp. of butter and a tiny bit of olive oil over medium heat until translucent. Then add half of the vegetables, the tripe and the diced tomatoes, season with a little saffron and salt and simmer for five minutes.

Now add 100 ml of clear soup and 50 ml of white wine and let it simmer at low temperature with the lid closed until the tripe is cooked soft. This can vary depending on the cow and butcher zwis

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