Tripe with Riesling
Recipe second for 4 people based on Veal.
Preparation:
Preparation: Parboil the tripe for a few minutes, drain and leave to cool. In a saucepan, sauté the butter, oil and chopped vegetables, add the tripe, let it infuse well and then pour in the wine. Bring to cooking over a low flame and in a covered container. Stir occasionally. Serve hot.
Ingredients:
Ingredients: 1000 G Veal Tripe - 40 G Butter - 4 Spoons Olive Oil - 1 Onion - 1 Carrot - 1 Celery Stick - 2 Riesling Wine Glasses - Salt - Pepper
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