Long-cooked tripe with peas and apples

Ingredients for Long-cooked tripe with peas and apples

Instructions for Long-cooked tripe with peas and apples

To prepare the Long-cooked tripe with peas and apples recipe, please follow these instructions:

Bring water and white wine vinegar to a boil in a large pot. Turn down the heat, then add the tripe and let it simmer with lid in half an hour. Rinse in cold kallunen won, let it drain and cut it into fine strips.

Shock the tomatoes in a mortar until they are easily crushed, and joined them in a bowl. Then came the garlic and half the salt in the mortar and shock it roughly. Style it to the page.

Warm Palm sugar and water in a small pan, stirring until the sugar is dissolved. Bring to the boil and then simmer without lids and without stirring for about 3 minutes, or until it gets a light kara melagtig color. Karamellen is finished when a spoon dipped in a cup of cold water can be shaped into a soft ball with your fingers.

Heat the oil in a thick-bottomed saucepan and sauté the garlic and salt groftstødte for 1 minute, or until it gives off a pleasant fragrance. Came the fennel, onion, celery, pelvic bone and the remaining salt in and let it Roast with stirring for about 2 minutes. Add the tripe and mix well. Pour the caramel and tomatoes and stir well. Pour the white wine and white wine vinegar in and simmer without lids for about ten minutes, or until the væden is reduced by half. Com Fund in, put a lid on and simmer for 25 minutes. Stir in the apples and simmer with a lid for a further 25 minutes, or until the kallunen is tender.

Remove the lid, stir in the peas and simmer without lids for about 6 minutes, or until the peas are soft. Take the Pan from the heat and stir in the remaining ingredients.