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🍽️ Hearty Tripe Stew

675 kcal · 30 min · 4 servings

Ingredients

• 800 g tripe
• salt
• 400 g soup meat (cooked)
• 2 carrots
• 200 g celeriac
• 2 onions
• 1 garlic clove
• 1 tbsp ghee
• 2 tbsp wine vinegar
• 1 l meat broth
• 1 bay leaf
• salt
• pepper (freshly ground)

Instructions

1. 1. Rinse the tripe thoroughly under running water.
2. 2. Place the tripe in a pot and cover it with water.
3. 3. Add one tablespoon of salt to the water.
4. 4. Simmer the tripe for about 20 minutes until tender.
5. 5. Drain the tripe and let it cool down slightly.
6. 6. Cut the tripe into thin strips.
7. 7. Cut the soup meat into strips as well.
8. 8. Peel the carrots, celery, onions, and garlic.
9. 9. Cut the carrots and celery into small batons.
10. 10. Finely dice the onions and garlic.
11. 11. Fry the prepared vegetables in hot clarified butter until golden brown.
12. 12. Add the cut tripe to the vegetables.
13. 13. Deglaze the mixture with vinegar.
14. 14. Add a bay leaf.
15. 15. Season the pot with salt and pepper.
16. 16. Let the stew simmer gently for about 10 minutes.
17. 17. Serve the stew with fresh bread as desired.

Nutrition per serving

• kcal: 675
• Protein: 56 g · Fett/Fat: 47 g · Carbs: 7 g