Sauté 150g onion, 150g carrot, 100g celery, 50g shallot, and 20g garlic in 25g butter until deeply browned.
Stir in 30g tomato paste and cook for two minutes to develop a rich, dark base.
Add 1000g sheep's tripe, 200g pork belly, 100g ham, 250g wine, 1000g veal stock, 5g thyme, 2g bay leaf, 10g salt, and 3g pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
