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- 1 Kilo tripe
- a few peppercorns
- 2 bay leaves or 2 cloves of garlic
- salt or Vegeta (obtainable in Serbian shops)
- ½ kilo onions
- 2 tabs of butter or oil for frying
- ground black pepper
- powdered red paprika
- 2 more bay leaves
- 1 tab tomato puree
- 1 tab vinegar
Place the whole piece of tripe into a pot with the peppercorns, bay leaves, garlic and season with Vegeta or salt.
Cover with water and boil until tripe is tender. Remove tripe when cool and slice into fingers.
Chop the onions finely and fry until golden.
Into a saucepan place the tripe, the fried onions, ground pepper, bay leaves, paprika to taste and cook slowly to reduce liquid.
Add crushed garlic, some of the water in which the tripe was boiled and some dry white wine - not too much liquid.
Cook a further ten minutes. Before serving add the tomato puree and vinegar