Veal Tripe According to Vincent Klink

Clean the tripe properly. Scrape off the fat with a tablespoon and chop into small strips. Peel, pit and dice the tomatoes.

Fry the bacon rind in butter with the tomato pulp and the tomato cubes. Add the shallots and the garlic. When they start to color, extinguish with gravy and bouillon. Add the grated apple.

Cook the tripe cut into strips in this stock until soft. The cooking time cannot be given properly. It depends on how the tripe was pre-cooked by the butcher.

When the tripe is soft, add red wine. Add diced vegetables, vinegar and coriander and thicken with flour butter. Bring to a boil and add salt and pepper to taste. This goes incomparably well with fried potatoes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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