Tripe Recipe

Rinse the tripe, rub dry and cut into strips no wider than ribbon noodles. Slice the carrot, chop the onion and garlic.

Heat the oil in a saucepan and fry the onions until translucent. Add carrots and garlic, fry briefly, dust with flour and fry, turning, until homogeneous. Gradually fill with soup and add tripe to the sauce form. Salt, pepper. Add thyme, parsley sprigs and bay spice and stew everything together with closed lid at low temperature for 40 minutes.

Remove peel from potatoes and cut into cubes. After 25 minutes add to tripe with white wine.

Cut the mushrooms into slices and add them to the tripe about 8 minutes before the end of the cooking time.

As a last step, remove thyme and bay spice, fold in sour cream and sprinkle with chopped parsley.

Serve with mashed potatoes and green leaf salad.

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