3 slices bacon cut into strips and fry in a roasting pot, add 45 g Parma Ham, sliced into thin strips and fry for 3 minutes.
3 stalks celery cut into fine strips, add all the vegetables and spices and stew for 15 mins.
1 large carrot cut into smal cubes
1 onion, diced
2 sprigs thyme leaves
1 sprig rosemary leaves
2 bay leaves
10 black pepper corns
2 tomatoes medium-sized peeled, seeded, diced
900 g tripe ready-to cook, cooked cut into 5 cm long and 1 1/2 cm wide strips and add to the vegetables, also adding 125 ml Neuburger White Wine Cover it, stew it for 1 1/2 hours until tender. The tripe should be nice and juicy, yet not floating in the sauce. Season with 4 tbsp. Red Pepper Vinegar and 1 dash salt and pepper and sprinkle with
2 tbsp. parmesan cheese, grated
Serve with polenta.
serves 4
by Richard Rainer, chef-de-cuisine, Vienna
