Preparation

Peel the potatoes and dice. Cut the carrots into slices and chop the onion very finely.
In a frying pan with oil, brown the onion and carrots.
Once golden, add the potatoes, peas and tripe, previously cooked and chopped. Stir and cook everything together for 5 minutes.
Pour in the wine and let it evaporate. Cover with the boiling meat stock, season and cook covered until the tripe and potatoes are tender.

Ingredients

  • Olive oil
  • Salt to taste
  • Onion 1 pc.
  • White wine 1 glass
  • Potato 300 grs.
  • Carrot 2 pcs.
  • Meat broth quantity nec.
  • Black pepper to taste
  • Veal tripe 1 kg.
  • Peas 300 grs.