Norbert Niederkofler's Recipe: "St. Hubertus" Tripe
Ingredients for 4 servings:
For the Tripe
- 250 gr. (grams) tripe
- 100 gr. white roots
- 200 gr. thinly sliced shallots
- 100 ml. sparkling white wine
- Salt and pepper to taste
- Butter
For the Red Wine Drops
- 200 ml. red wine
For the Bread Chips
- 1 sourdough round loaf, about 500 gr.
Method
For the Tripe
Cook the tripe in water along with the white roots for approximately 3 - 4 hours. Let it cool and then cut into pieces. In a pan, sauté the tripe with thinly sliced shallots. Deglaze the pan with the sparkling white wine. Season with salt and pepper to taste.
For the Red Wine Drops
Reduce the red wine and then freeze it using silpat molds.
For the Bread Chips
Freeze the bread and then slice it thinly using a slicer. Place the slices between two baking sheets and bake at 320°F for 12 minutes.
