Kuddelfleck

Method

Clean the tripe thoroughly under cold water, rubbing with salt to remove any impurities, then cut into thin strips approximately 5cm long. Cut the liver into similar-sized pieces. Heat oil in a large heavy-bottomed pot and brown the meat in batches, setting aside. Sauté finely chopped onions and minced garlic until softened, then deglaze with vinegar and white wine, scraping the base. Return the meat to the pot with stock, tomato puree, bay leaves and thyme, then simmer gently for 90 minutes until the tripe is tender, skimming occasionally. Finish with a beurre manie (butter mixed with flour) to thicken slightly if desired, season with salt and pepper, and serve piping hot with crusty bread or boiled potatoes.