Some people say it’s dog food, others love it. Tripe is a typical poor man’s food of the past, but in Germany it has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe:
The sauce is roux based, the acidity is provided by wine and a bit of vinegar. It is very common to serve offal in a sour cauce because it overrides the typical organ meat flavour which some regard as repulsive.
Tripe is not a poor man’s food anymore. In Germany it is about as expensive as supermarket-quality pork shoulder.
Ingredients (serves 2 to 3):
- 500 g beef tripe (pre-cooked)
- 200 ml beef stock
- 200 ml white wine
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 2 tablespoons wine vinegar
- 30 g butter
- 2 tablespoons flour
- 1 bay leaf
- 3 cloves
Make sure the tripe is pre-cooked. Raw tripe needs hours upon hours of cooking to become soft.
- Preparation: 15 minutes
- Cooking: 45 to 60 minutes
Cut the tripe into short strips, about 3 to 4 mm wide, removing all excessive tissue.
In a large skillet or saucepan heat the butter and sautee the onions on medium heat until translucent. Add the flour and stir until it takes on a hazelnut colour. The flour will stick to the onion, so take care not to burn it.
Add beef stock, wine, vinegar and tomato paste, and stir to dissolve the flour. Turn down the heat to a minum. Add the cloves and the bay leaf, salt lightly, cover and let simmer for at least 45 minutes until the tripe stips are tender.
Traditionally the dish is served with potatoes or sourdough bread. Recommended drink: A robust white wine like chardonnay or muscadet, alternatively a strong lager.