Stewed tripe

Ingredients
1,5 kg beef tripe
125 g butter
10 peppercorns
1 tsp (5 g) red pepper
bay leaf 2
1 and 1/2 cup (300 ml) white wine
15 cloves of garlic
salt
Method
Tripe cleaned, washed and cut into pieces. In a saucepan or pot lining pieces of tripe, as between the lines put pieces of the butter, cloves of garlic, bay leaf and peppercorns. Top sprinkle red pepper and pour wine. The meal was capped with a lid, which blurs with dough and boil gently for at least 6-8 hours.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002

Comments

If the belly is first cooked it tastes better.

I think it is advisable to first boiled tripe. Better prepared in a pot and oven is moderate, so as not razvaryava mess.