Cascovado

Sauté onions and garlic in hot butter, deglaze with white wine and reduce (boil down). Pour in sweet cream, let it boil and add the tripe strips. Bring to the boil again. Add crème fraîche and pour in some beef broth if needed. Season with salt, sugar, lemon juice and cayenne pepper. Mix in the grated cheese, stir through and season with thyme and lemon balm.

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