Clean the tripe well and remove the fat. To do this, take a tablespoon and scrape away any fat that still clings to it. Melt the butter in a saucepan, fry the bacon rind with the tomato and the paradeis pulp, then add the shallots. When they start to brown, extinguish with soup and apple juice.
Cut the tripe into strips and add. The cooking time of the tripe depends on how long the butcher has pre-cooked it. If the tripe is soft, the stock is also reduced. Fill up with red wine, add vegetable cubes, coriander and vinegar, and season to taste with salt and freshly ground pepper.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!