Tripe in White Wine

For the tripe in white wine, cut the cleaned and pre-cooked tripe into fine strips.

Finely chop the onion, garlic and chervil. Heat butter in a pan and fry onions until golden. Fry garlic and tripe briefly and deglaze with white wine. Add beef broth and season with chervil, salt and pepper. Now stir in the cream and let the whole thing boil down well. Serve in soup plates.

Preparation Tip:

Sprinkle the tripe in white wine with some freshly grated Parmesan before serving.

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