Cut the tripe into large squares. Boil wine, clear soup, onion spiced with bay leaf and clove, cleaned vegetables, peppercorns and parsley sprig. Add a little salt and the tripe pieces and simmer on a low fire for about 45 minutes.
Take out the very soft tripe and arrange it on a heated plate.
Classic accompaniments: Gschwellti and chive salad sauce.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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