Tripe au Riesling and Curry from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Ingredients

• ½ to 1 cup (120 to 240 ml) heavy cream, as needed (optional)
• 1 tablespoon curry powder
• Parsley, for garnish
• 2 tablespoons red wine vinegar
• ⅓ cup (150 ml) White Chicken Stock or White Veal Stock
• Pepper
• ½ teaspoon freshly grated nutmeg, plus more for serving
• 2 cloves garlic, smashed and chopped
• 2 medium onions, finely chopped
• 1 cup (240 ml) dry Riesling
• 4 tablespoons (40 g) all-purpose flour
• 1¾ pounds (800 g) tripe, well-rinsed
• 1 cup (240 ml) white vinegar
• 1 tablespoon grapeseed oil
• 2 tablespoons (30 g) butter, plus more (optional), for finishing
• 4 tablespoons (30 g) salt, plus more as needed