"St. Hubertus" Tripe | Norbert Niederkofler | Chef Recipes | Reporter Gourmet S.r.l.
'St. Hubertus' Tripe | Norbert Niederkofler
Ingredients
- 250 gr. (grams) tripe
- 100 gr. white roots
- 200 gr. thinly sliced shallots
- 100 ml. sparkling white wine
- Salt and pepper to taste
- 200 ml. red wine
- 1 sourdough round loaf, about 500 gr.
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