Riesling tripe
Instructions
Boiled tripe for a few minutes, drain, allow to cool.
In a pan sauté pan with a butter, olive oil and chopped vegetables, tripe, season well and then pour the wine.
Bring to a gentle and broil in covered container.
Occasionally stir.
Served piping hot.
Ingredients and dosing for 4 persons
- 1000 g of veal tripe
- 40 g of butter
- 4 tablespoons of olive oil
- 1 onion
- 1 carrot
- 1 stalk of celery
- 2 cups of riesling wine
- Salt
- Pepper