Fry onions and bacon in lard until golden brown, dust with flour (the mixture should be creamy) and roast until light brown.
Reduce heat, add paprika powder and vegetables, deglaze with vinegar or white wine and slowly pour cold cooking stock little by little. Boil everything well and season to taste with spices and chopped garlic.
Add sliced tripe and simmer on low heat for at least 60-90 minutes.
Related Recipes:
Fillet Steak with Potato Cap on Spring Vegetables and …Remove outer leaves of chicory, cut out stem and cut into quarters. Clean spring onions and cut into rolls...
Bound Oxtail SoupOmit the pancetta in the butter and roast until crispy. Sear the pieces of oxtail in this bacon butter. Add...
Fried Turkey Cubes on Mango Slices with Mushroom Gratinthrough a batter of eggs, white wine, flour, basil, paprika, curry, salt and bell pepper and bake in deep fat...
Stuffed Turkey with Earth Apple WafflesThe bacon is best cut by the butcher on the machine into very narrow slices. Wash the turkey with cold water...
Viennese GoulashFor the Viennese goulash, roast onions in lard until golden (not too light) while stirring. Stir the paprika...
Doughnuts Pea Soup with BaconThe peas soaked for one night in the soaking water with bacon, onion and a little uncut greens briefly boil...
Cinnamon Chicken with Spiked OnionTry this delicious pasta dish: Soak a clay pot (Roman pot) with lid for 10 min. Rinse the cooled chicken...
Paprika Curry Rice MeatCook the long-grain rice in salted water according to package instructions. Quarter the peppers, remove the...
Cassoulet From Castelnaudry1. soak the bean seeds in cold water for one night. 2. a day later, remove the skin from 1 onion and lard with...
Braised Lamb Steak with Vegetables and PolentaSeason the stilts with salt and pepper. Sear them in a roasting pan with sunflower oil. Then take them out...