The cooked, well cleaned tripe cut into thin strips and soak overnight in salted water.
Then cut the onion into fine strips as well. Blanch (scald) tomatoes, remove skin, seeds and cut into small cubes. Sauté onions in a little olive oil, add diced tomatoes and deglaze with Gewürztraminer. Add tripe, bay leaf and poultry stock, bring to a boil once and add veal breast to the boiling stock.
Season with ground salt and let everything simmer for about 2 hours until the veal breast is cooked and tender. Remove the veal breast from the pot and let it cool down. Continue cooking tripe until it too is really soft.
Remove the veal from the bones and pull it into strips along the grain. Once tripe is tender and broth is thickening slightly, return veal to pot. Add morels and let sit for 5 minutes.
Mix in coarsely chopped parsley as well as lemon zest. Finally, stir in the sweet Spätlese together with the cold butter. Season with salt and pepper and drizzle with a few drops of pistachio oil.
Preparation Tip:
Boiled potatoes are the perfect accompaniment to this dish.
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