• 3 onions
• 600g kitchen-ready tripe
• 500g potatoes
• 50g flour
• a table spoon of tomato paste
• 300ml of vegetable broth
• 100ml of Port Wine
• some vinegar
• some vegetable oil
• a leaf of laurel
• 2-3 dried juniper berries
• a teaspoon of caraway
• salt, pepper
• running water (or enough cold water for filling the pot)
• a kitchen knife
• a knife
• a large pot
• a colander
• a frying pan
• a fish slice or a similar device to turn things in a pan or pot
• a stove

• 1 1/2 hours on the day, a day before 1 hour for the potatoes

1. put a pot of water to the boil.
2. wash the potatoes.
3. put them into the pot and boil them for about 30-40 minutes.
4. take out the potatoes using the colander.
5. immediatly shock the potatoes by pouring cold water over them - legend says that helps peeling them.
6. peel the potatoes.
7. put them back into the now empty pot and store them cold for tomorrow.

1. slice all three onions into small cubes.
2. put oil into the pot and heat it up.
3. put 2/3 of the onions into the pot and fry them to be nicely tanned.
4. add the tripe and stir it until it's also heated up properly.
5. spead the tomato paste and the flour into the pot, and stir everything thoroughly.
6. after some frying time deglaze the stew with the port wine and the broth. Stir everything again thoroughly.
7. add the leaf and the berries.
8. leave the stew simmering for an hour or so. The more the merrier.
9. time for the potatoes!
10. cut them to like 3-4mm thick slices.
11. heat some oil in the pan.
12. put in the onions.
13. fry them to be slightly tanned.
14. add the potatoes.
15. leave them a wee bit so they get roasted before carefully turning them so the other side/upper ones get roasted as well.
16. once everything is nicely fried (yellow-and-brown is the goal…neither all yellow nor all brown nor black please)
17. carefully salt the potatoes and add the caraway, stir a last time.
18. remove the pan from the stove.
19. salt and pepper the stew.
20. add maybe 50ml of vinegar - that depends on how sour you like it.
21. remove the leaf and the berries, they are not to be eaten (you could for sure but they taste aweful)
22. serve both together in a bowl or soup plate, a table spoon will be enough cutlery for the day.

• prepare the potatoes a day in advance!
• hot potatoes are really really hot.
• your family might detest what you just cooked.
• I just found out that some cats don't like raw tripe.

General Caution is advised!