Lavant Valley Mostfleck Soup

Place the tripe in cold water with the greens, the onion halved and briefly roasted on the insides in a Teflon pan until fat-free, the peppercorns, the bay leaf and the tripe herb and bring to the boil. If necessary, simmer on low heat until the tripe is really soft. Let the tripe cool in the broth if possible and then cut into fine noodles. Melt the clarified butter in a pan, add the finely chopped shallots and garlic and fry until translucent. Dust with the flour, fry well and add the must and the cooking stock or beef broth. Then add the tripe to the liquid. Season with salt, pepper, nutmeg, mustard, very finely chopped anchovy and apple balsamic vinegar and continue to simmer on low heat for about 20 minutes. Depending on whether you want the consistency of the dish to be more saucy or soupy, add a little more cooking stock. Sprinkle with freshly chopped parsley before serving. Traditionally, this is served with a little sterz or a slice of polenta.

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