Tripe Thurgau Style

Finely chop onions and garlic cloves and sauté in the hot clarified butter until soft. Add the tripe and steam briefly. Sprinkle flour on top, turn the whole thing well to the other side and extinguish with apple cider.

Bring to boil while stirring, season with caraway seeds, salt and pepper. Gently simmer for 2 hours at low temperature.

Add cream, let it boil and season with a little lemon juice. Garnish to taste with pieces of apple fried in butter. Serve with boiled potatoes.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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