White Cabbage Tripe

For the white cabbage tripe, cut the well-cleaned, cooked tripe into narrow strips. Halve the cabbage, cut away the stalk and cut the cabbage leaves into fine noodles. Blanch the tomatoes and peel them. Cut the flesh into cubes, removing the seeds.

Heat the butter in a saucepan and fry the onions until golden. Add sugar and caramelize a little. Now add the cabbage and pour wine. Stew for a few minutes. Add soup and cream to cabbage and now add tripe. Simmer for 10 minutes, then add the diced tomatoes, capers and herbs. Simmer for another 10 minutes and season with salt and pepper.

Stir 1 tablespoon flour with a little water until smooth and thicken the white cabbage tripe with it.

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