Tripe Goulash

For the tripe goulash, boil the tripe until soft, about 45 minutes, and let cool. Then finely cut into noodles. Deb bacon thinly, onion peel and finely chop.

Peel garlic and press through garlic press. Heat oil in pan, add bacon and fry. Allow the onion to become translucent.

Add the tripe to the pan and stir. Add paprika, and tomato paste and sauté briefly. Deglaze with a dash of vinegar. Add salt, pepper, marjoram and pour in water.

Stir in the bouillon cube and let everything simmer gently for another 10 minutes. Stir flour with water and add to goulash. Serve with brown bread.

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