Tripe with vegetables and beans

Ingredients

• 1 kg of beef tripe, preferably from the edges
• 1 onion
• 1 small celeriac
• 2 carrots
• 1 sprig of parsley
• 250 ml of cooked beans
• 100 ml of cognac
• 100 ml of sour cream
• fat
• salt
• pepper
• One bay leaf

Thoroughly clean and wash the tripe, cover it with water, and cook it until it is tender. Drain it and cut it into small cubes.

Peel and chop the vegetables and onion, then sauté them in a little fat.

Add the tripe and enough broth or water to fully cover it.

Add the bay leaf and a few peppercorns, then cover and cook over low heat until the tripe and vegetables are very tender. Add a little water if needed.

Add the cooked beans, cognac, and sour cream, and simmer for about 15 minutes before serving.