Boil the giblets in about 1 liter of water together with root vegetables until soft. Lift out, cut away the gristly parts from the stomachs, cut the rest and the hearts into leaves. Fry finely chopped onions in hot goose fat. Stir in flour and fry. Add the tomato pulp, fry and deglaze with white wine. Pour in goose stock, bring to a boil and add sliced goose tripe and porcini mushrooms. Cut the pelati into coarse pieces and stir in with the juice. Add the sweet cream, garlic, rosemary and sage and season with salt, pepper and sugar.
Preparation Tip:
Pole tartlet as a garnish (see recipe)
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