Kuttelsupp

Clean the 1000 g of beef tripe thoroughly and blanch it in boiling water for 10 minutes before draining.

Dice the 150 g of carrot, 100 g of celery, 150 g of leek, and 200 g of onion into a fine mirepoix.

Sweat the mirepoix and 150 g of lardons in a large pot with a little butter until softened but without color.