Clean the tripe properly. Scrape off any fat still adhering with a tablespoon and chop into strips. Remove the skin from the tomatoes, pit them and chop them into cubes.
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 stock. Add the grated apple.
Cook the tripe cut into strips in this stock until soft.
The cooking time cannot be given thoroughly. It depends on how the tripe was precooked by the butcher.
When the tripe is soft, add red wine. Add diced vegetables, coriander and vinegar and thicken with flour butter. Bring to a boil briefly and season with salt and pepper. This goes great with fried potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!