Rinse the barrels thoroughly, boil them with the spices, the onion and the vinegar in salted water.
Make a medium brown roux with the flour and the fat.
Add the runs and pass them through a sieve of the cooking broth. The runs should be just covered.
Simmer gently for 10 minutes and then season with salt, pepper and, if necessary, a little more vinegar. The sauce should be nicely sour.
It goes best with flour dumplings.
Tip: Always use aromatic spices to refine your dishes!