I do not intend to sound mean, but it warms my heart that even someone as professional as yourself can miss putting a part in place during the rebuild (at about the 16:00 minute mark). I've lost track of the number of times I've had to take something apart because I forget a step or missed a piece. Thanks for not editing that out and showing that it can happen to anyone...
In Romania we cooking the best soup of beef tripe,with sour cream,eggs,garlic,vinegar...my favorite by far !!! Super restoration ,greetings for Radek and Veronika !!! 👍👍👍❤❤❤🙏🙏🙏
@@VeradonaRestoration Look here on TH-cam for the recipe just type "ciorba de burta" and you'll have many results.Some videos also have subtitles,only english I guess. But you can watch carefully the video and it's so easy to cook . The taste,smell,look,everything is demential !!! I think that 90 % of my people like this beef tripe soup...👍👍👍❤❤❤👌👌👌
In Mexican cuisine, Menudo, also known as pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth. It is well known to be used by many as a hangover cure!
Here in Brazil some people make "buchada de bode", basically is goat stomach broth with meat or beef, pepper, onions and other condiments, I think verry smelly and because this I never can eat. 🥴
Oh very cool! Fascinating device and beautiful restoration. Loved the animation of the blades, well done. So nice to see and hear Veronica explaining it too. You all really are the best! Thanks so much for posting!
In Argentina, tripe is called "mondongo". It is usually prepared as a stew during the cold winter months, boiled in milk, and then cooked in a large pot with beans, potatoes, tomato sauce and spices. Some people say it can bring up the dead. I say it's brought me back to life several times. Even if I'm not dead. Simply delicious. Great restoration. Cheers.
Fantastic restoration, The Peruvian tripe, potato and mint dish is called "Cau Cau" and while Italians have many tripe dishes my favorite is the Milanese version "busecca". My father was Peruvian and my mother Italian, so how not to love tripe. Thanks for sharing.
Tripe and onions used to be a meal in the northern parts of England and was popular up until the late 1950s I think. I have never tried it - and I don't think I ever will! Veronica using the machines you have restored always makes me smile and I look forward to seeing her happy face every week. I enjoyed your photographic trick to make it look like the cutting discs were marching up the slope and into their bath; attaching a Veradona label to the tripe cutter was a good detail as well. Well done Radek, Ahoj Nick.
Thanks for the lovely comment Nick. Beef tripe looks disgusting and it stinks a lot when cooking, but we usually put chicken stomach in soup. I think it's a point of view. Before, everything was consumed. When I think of my grandmother, she loved chicken bishop and claws. Have a nice day Radek and Veronica.
@@VeradonaRestoration Je pensais au début que c'était une machine pour faire des spaghettis ! En tout cas, très beau travail mais pour les tripes en France, nous avons plusieurs recettes: A la mode de Caen, à la provençale ...... Même des maitres tripiers experts en la matière !!
As a kid in a Polish home in America we had tripe soup, but what we really liked was deep fat fried tripe. Crispy on the outside, chewy on the inside, served with salt and ketchup, like a french fry. Excellent video and craftsmanship. Thank you for sharing.
Greetings from Petersburg! I am sure that Radek can perfectly restore any kitchen unit of any era. Especially if Veronica then feeds him well! "M" - motivation. As you fix it, so you eat.
Beautiful restoration! I've never tried Czech tripe soup, but have often had Mexican style Menudo since I live in Texas. I can see how this machine can be very useful and maybe even indispensable for making tripe soup. Excellent work, and beautiful outcome! Nice.
I'm 72 and still have great memories of eating Slovenian vampi (VAM-peh). Mom would cook the tripe in her pressure cooker, them cut it into thin strips by hand and add it to the cheap beef she also cooked in the pressure cooker until it fell apart. She would have loved to have a machine like this, as she made enough tripe stew for her five boys and our father. She served it over homemade polenta, and there were never any leftovers! Mmmmmmm!
Замечательно! Поначалу подумал, что это прибор для уничтожения документов, тем более, что Радек продемонстрировал заточку лезвия на бумаге... Оказалось , механизм для другого назначения. Сейчас, в наше время, рубец мало кто изготавливает для еды. Но пробовать - пробовал. Отличная работа, дело мастера боится!
@@MrLeonleopard тест на содержание свинца в краске...перед тем, как пескоструить начать. Очень вреден свинец для здоровья и очищеная краска в воздухе будет разносить пары свинца. Как-то так...
A wonderful restoration and the machine works so well. My parents loved tripe, pickled and then cooked. They both had an Eastern European parent. Where I grew up, it was fried and served with gravy and potatoes.
Much respect for a man who makes the occasional error, and many thanks to you both for this presentation. Madam, you are extremely well informed and I thank you for sharing your knowledge together with the gentlemen's skills, what a great team !
That ingenious machine for an esoteric use surprised me. Radek, you brought the slicer back from a very grungy condition to a hygienic, food safe state. I appreciate how intricate the mechanism turned out to be as the disassembly progressed on and on, very challenging! I prepared tripe once and enjoyed it even though my family members refused to taste it. The very unusual recipe came from a Mario Battali video that included vanilla as a key ingredient! It turned out delicious. Veronika, does your preferred recipe have unusual flavorings? I remember having a difficult time cutting the tripe and now I realize I could have used a machine dedicated for the purpose if only I could find one. Thank you!
Thanks Dan, it's the same here :) Veronica finds tripe disgusting, so she doesn't cook it. (I am also responsible for Veronika :)) I read a comment where the gentleman wrote that sliced tripe was sold fried with salt and ketchup like peas. I persuaded Veronika to do it for me. (she cursed how it sizzled on the oil, the newly painted kitchen also took it away :( ) of course she didn't want to taste it either :) . From my point of view, it was edible :) Have a nice day, Radek
Another beautiful restoration! It must have been used a lot in order to create a machine for it. How does one clean it thoroughly without taking it apart again? Wow!
Rada sledujem demontáž každého starého kúska, jeho premenu na krásny užitočný predmet a Veronikin komentár s ukážkou činnosti naživo. Ste obaja šikovní, gratulujem! Ďakujem.
Felicitări pentru lucrarea de restaurare! Bună treabă și frumoasa. În România multă lume mănâncă ciorbă de burtă, printre care mă aflu și eu. Curios, nu știam ca exista o mașină atât de simpla și frumoasă care îl ajuta pe bucătar. Încă o data Felicitări!
Традиционно безупречная работа. И только после видеолекции Вероники становится понятным назначение данного устройства. Всего вам наилучшего в вашей работе и жизни!
Hahahaha... When I first saw it, I thought it was for slicing/"frenching" string beans! Then, I thought it's built so sturdy that the Czech green beans must be awfully hard to cut! (hahahaha... only kidding!) When I read your description, it all made sense! It's a tripe slicer!!!
Awesome restoration! There is so many uses for this machine! I bet it work work wonderfully to shred cabbage n greens..oh and pig skin, when you debone a pork shoulder !
I am from Argentina, where It's called "mondongo", a winter meal prepared with onions, beans, chickpeas, "chorizo colorado"....a real feast1! In Spain It is called "callos".
I watch a lot of guys restoring things here on TH-cam buddy you are the best of all of them. You do such a great job and then you put that beautiful wife of yours on to explain everything. I truly love your work and videos.
Hola.jamas pense que era para para ese tipo de producto !!!! Estoy sorprendida !!!! Pense que podria ser para masas. Nuevamente felicitaciones !!!!! Saludos de chile
Hola! Cómo están? Les comento que en mi país, Uruguay, al igual que en la Argentina, esa es una comida típica de invierno, la cual se le conoce con el nombre de "buseca". El ingrediente principal, el cual ustedes muestran como se corta, en esta región se le conoce como "mondongo". Es una comida de olla donde el "mondongo" se hierve junto a otros ingredientes, como papa, zanahoria, garbanzos, etc., y se come caliente. Es muy común que en el invierno las familias se reúnan a degustar esta comida. Gracias por compartir esta restauración tan linda, como ya es habitual. Un gran saludo desde Montevideo, Uruguay. Abrazos!
Very good restoration. In Madrid, the capital of Spain, the tripe "a la madrileña" are famous. They are made with a spicy sauce, ham and chorizo (a pork sausage). They are delicious!
Hi Veronika and Radek, Another great restoration. I especially like the name tag on the bottom. I've never heard of a tripe slicer. I hope you and your family are doing well my friends. ~Kevin
Me sigue gustando mucho la forma en que restauran objetos de hasta con 100 años de antigüedad, el acabado que les dan y como los regresan al presente. Y ése gran detalle de poner el emblema del restaurador es fantástico. Muchas felicidades y saludos familia Veradona hasta la República Checa desde México.
Hi, my favorite soup is Menudo (from Mexico) made with Tripe (Tripas). I hand slice my tripe so the pieces end up shorter and wider. I would like to find a tripe cutter to see how the different size affects the texture of the soup. Great video! Both content and production values are excellent. Thanks, Ed
definitely not my favourite food but my mum use to feed it to our dogs all the time back in the 80's. another fantastic video guys thanks for sharing as always
Excellent video. I really like tripe in soup/stew, but also in a tomato sauce over either pasta or polenta. Concidering what a pain tripe is to cut, this looks like a good machine.
Прекрасная работа по восстановлению необычного аппарата.... Говяжью требуху я люблю, сам могу её почистить и приготовить.... Но был удивлён, что для неё есть специальный механизм.... Или это обычная лапшерезка?
![HIWWHEE | OHM [Official MV]](http://i.ytimg.com/vi/OJJLtTLqLag/mqdefault.jpg)
I do not intend to sound mean, but it warms my heart that even someone as professional as yourself can miss putting a part in place during the rebuild (at about the 16:00 minute mark). I've lost track of the number of times I've had to take something apart because I forget a step or missed a piece.
Thanks for not editing that out and showing that it can happen to anyone...
Thank you so much my friend :)
In Romania we cooking the best soup of beef tripe,with sour cream,eggs,garlic,vinegar...my favorite by far !!!
Super restoration ,greetings for Radek and Veronika !!! 👍👍👍❤❤❤🙏🙏🙏
I am asking for the recipe :) veradona@email.cz thank you John :)
@@VeradonaRestoration Look here on TH-cam for the recipe just type "ciorba de burta" and you'll have many results.Some videos also have subtitles,only english I guess.
But you can watch carefully the video and it's so easy to cook .
The taste,smell,look,everything is demential !!! I think that 90 % of my people like this beef tripe soup...👍👍👍❤❤❤👌👌👌
In Mexican cuisine, Menudo, also known as pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth. It is well known to be used by many as a hangover cure!
Is it supposed to make you throw up?
Here in Brazil some people make "buchada de bode", basically is goat stomach broth with meat or beef, pepper, onions and other condiments, I think verry smelly and because this I never can eat. 🥴
en argentina es mondongo jajaja y se come en guiso con garbanzos.. jajaja
We Brazilians call it mondongo, southern region. In the northeast is tripe.
🤣🤣🤣ты что пьëш? Что таким гавном похмеляешся? 🤣🤣🤣🤣
Oh very cool! Fascinating device and beautiful restoration. Loved the animation of the blades, well done. So nice to see and hear Veronica explaining it too.
You all really are the best!
Thanks so much for posting!
Thanks for the kind words Dee. It's worth doing for people like you :) Big hugs Radek and Veronica
Děkuji Véronique! 🌺🌺🌺Pěkné křestní jméno (jako moje snacha)…😃
In Argentina, tripe is called "mondongo". It is usually prepared as a stew during the cold winter months, boiled in milk, and then cooked in a large pot with beans, potatoes, tomato sauce and spices. Some people say it can bring up the dead. I say it's brought me back to life several times. Even if I'm not dead. Simply delicious.
Great restoration.
Cheers.
Thanks for the information Le :)
Fantastic restoration, The Peruvian tripe, potato and mint dish is called "Cau Cau" and while Italians have many tripe dishes my favorite is the Milanese version "busecca". My father was Peruvian and my mother Italian, so how not to love tripe. Thanks for sharing.
Thank you Claudio, the dishes look very tempting, but I can't convince my wife. Lol
@@VeradonaRestoration Neither do I !
Tripe and onions used to be a meal in the northern parts of England and was popular up until the late 1950s I think. I have never tried it - and I don't think I ever will! Veronica using the machines you have restored always makes me smile and I look forward to seeing her happy face every week. I enjoyed your photographic trick to make it look like the cutting discs were marching up the slope and into their bath; attaching a Veradona label to the tripe cutter was a good detail as well. Well done Radek, Ahoj Nick.
Thanks for the lovely comment Nick. Beef tripe looks disgusting and it stinks a lot when cooking, but we usually put chicken stomach in soup. I think it's a point of view. Before, everything was consumed. When I think of my grandmother, she loved chicken bishop and claws. Have a nice day Radek and Veronica.
I enjoyed the work and the lesson at the end. Thanks!
Thank you Kevin :)
Excellently produced video with animation, beautiful restoration and very interesting information at the end. Thanks for all your work.
Thank you so much Louise :)
@@VeradonaRestoration Je pensais au début que c'était une machine pour faire des spaghettis ! En tout cas, très beau travail mais pour les tripes en France, nous avons plusieurs recettes: A la mode de Caen, à la provençale ...... Même des maitres tripiers experts en la matière !!
@@Tictac-37 Wow merci
I love the little stop motion bits so much!!!
I'm glad, thank you Veronica :)
As a kid in a Polish home in America we had tripe soup, but what we really liked was deep fat fried tripe. Crispy on the outside, chewy on the inside, served with salt and ketchup, like a french fry. Excellent video and craftsmanship. Thank you for sharing.
Wow, that sounds very tasty, I'll have to try it, thanks Jim :)
Greetings from Petersburg!
I am sure that Radek can perfectly restore any kitchen unit of any era. Especially if Veronica then feeds him well! "M" - motivation. As you fix it, so you eat.
Thanks for watching Aleksandr :)
@@VeradonaRestoration 👋
Great video. I especially liked the explanation and demonstration. Thank you
Thank you so much Randy :)
Beautiful restoration! I've never tried Czech tripe soup, but have often had Mexican style Menudo since I live in Texas. I can see how this machine can be very useful and maybe even indispensable for making tripe soup. Excellent work, and beautiful outcome! Nice.
Thank you so much Steven :)
I have seen many videos of restaurateurs, but you are definitely the best. Greetings from Altata, Mexico.
We are happy, thank you :)
Hey ya. Thanks for history lesson and use of tripe. It's great to see ya bring things back to life and I in this case, explain its use.
Thank you, I'm glad :)
Привет! Как всегда, работа выполнена отлично! Интересно было смотреть. Всем добра!
Я рад, Дмитрий, спасибо :)
Большое спасибо за видио. Не перестаю восхищаться вашим умением, давать новую жизнь старым вещам.
Я например тоже даю вторую жизнь советским игрушкам 😋
Спасибо большое Светлана :)
Another fantastic restoration.
Thank you Fred :)
I'm 72 and still have great memories of eating Slovenian vampi (VAM-peh). Mom would cook the tripe in her pressure cooker, them cut it into thin strips by hand and add it to the cheap beef she also cooked in the pressure cooker until it fell apart. She would have loved to have a machine like this, as she made enough tripe stew for her five boys and our father. She served it over homemade polenta, and there were never any leftovers! Mmmmmmm!
Yum, thanks Joe :)
Nice job Radek. I enjoyed seeing Veronika demonstrate the machine.
We are pleased, thank you :)
Замечательно! Поначалу подумал, что это прибор для уничтожения документов, тем более, что Радек продемонстрировал заточку лезвия на бумаге... Оказалось , механизм для другого назначения. Сейчас, в наше время, рубец мало кто изготавливает для еды. Но пробовать - пробовал. Отличная работа, дело мастера боится!
Большое спасибо Evgen за ваш комментарий :)
@@VeradonaRestoration Привет, мне вот интересно, а что это за тест краски (8:25-9:00 )? Часто вижу в роликах, но не могу понять для чего это...
@@MrLeonleopard тест на содержание свинца в краске...перед тем, как пескоструить начать. Очень вреден свинец для здоровья и очищеная краска в воздухе будет разносить пары свинца. Как-то так...
@@TheBorn25 спасибо за пряснение
I nearly bet on it that it was a pasta machine, never thought of a tripe cutter...
Great as always!
👍👍👍
👉👍😉
спасибо за видео =)
Велкам ко мне✌️😁 я тоже реставратор
Спасибо за просмотр :)
I knew the sand blaster would come into play for this one,.... great job !
Thanks Peter :)
A wonderful restoration and the machine works so well. My parents loved tripe, pickled and then cooked. They both had an Eastern European parent. Where I grew up, it was fried and served with gravy and potatoes.
That sounds good too, thanks Carol :)
Just started the show. Going with noodle maker.
Definitely pasta maker. I'm going with that.
I'm going with noodle maker too. Looks like those tiny small egg noodles they used to make in Dutch Amish county where my grandparents lived.
Much respect for a man who makes the occasional error, and many thanks to you both for this presentation. Madam, you are extremely well informed and I thank you for sharing your knowledge together with the gentlemen's skills, what a great team !
Thank you so much Willie :)
That ingenious machine for an esoteric use surprised me. Radek, you brought the slicer back from a very grungy condition to a hygienic, food safe state. I appreciate how intricate the mechanism turned out to be as the disassembly progressed on and on, very challenging! I prepared tripe once and enjoyed it even though my family members refused to taste it. The very unusual recipe came from a Mario Battali video that included vanilla as a key ingredient! It turned out delicious. Veronika, does your preferred recipe have unusual flavorings? I remember having a difficult time cutting the tripe and now I realize I could have used a machine dedicated for the purpose if only I could find one. Thank you!
Thanks Dan, it's the same here :) Veronica finds tripe disgusting, so she doesn't cook it. (I am also responsible for Veronika :)) I read a comment where the gentleman wrote that sliced tripe was sold fried with salt and ketchup like peas. I persuaded Veronika to do it for me. (she cursed how it sizzled on the oil, the newly painted kitchen also took it away :( ) of course she didn't want to taste it either :) . From my point of view, it was edible :) Have a nice day, Radek
Me encantó el video, acá le llamamos mondongo a ése corte de carne. Saludos desde Uruguay 🇺🇾
Gracias Valentina :)
As usual, I didn’t know this was a thing, but fantastic job on restoring it!!!
❤️❤️❤️👍🏻👍🏻👍🏻
Thank you so much Samantha :)
Another beautiful restoration! It must have been used a lot in order to create a machine for it. How does one clean it thoroughly without taking it apart again? Wow!
Well, cleaning is not easy….
Running a couple of slices of soft white bread would clean a lot of the tripe remnants out.
@@pfadiva Yes, thanks for the advice :)
Rada sledujem demontáž každého starého kúska, jeho premenu na krásny užitočný predmet a Veronikin komentár s ukážkou činnosti naživo.
Ste obaja šikovní, gratulujem! Ďakujem.
Děkujeme Olga za krásná slova :) Radek a Veronika
Радек, как всегда нет слов , прекрасная работа!!!!! и Вераника умничка и всезнайка!!! Удачи и мира вам ребята!!!😊😊😊
Тогда вам следует и ко мне заглянуть😁✌️
@@RustyDoctor извините , при всем уважении меня игрушки не очень интересуют..
@@АртемБел-т8т а реставрация их?)
Спасибо Артем :)
@@RustyDoctor не особо.. больше такая тема как у Радека и реставрация инструмента..
Felicitaciones por un buen trabajo de restauración, ahora se podrá cocinar más rápido
la verdadera cocina mexicana no necesita mas que unos cuchillos bien afilados
Gracias :)
Felicitări pentru lucrarea de restaurare! Bună treabă și frumoasa. În România multă lume mănâncă ciorbă de burtă, printre care mă aflu și eu. Curios, nu știam ca exista o mașină atât de simpla și frumoasă care îl ajuta pe bucătar. Încă o data Felicitări!
Multumesc mult Romaniei prietene :)
Very nice restoration. I think we used tripe when I was a child back on the farm. Looks like you could cut noodles with that machine also.
Yes I agree .
Традиционно безупречная работа. И только после видеолекции Вероники становится понятным назначение данного устройства. Всего вам наилучшего в вашей работе и жизни!
Советские игрушки вам близки? Тогда вжлклм ко мне
Спасибо большое Алексей :)
Hahahaha... When I first saw it, I thought it was for slicing/"frenching" string beans! Then, I thought it's built so sturdy that the Czech green beans must be awfully hard to cut! (hahahaha... only kidding!) When I read your description, it all made sense! It's a tripe slicer!!!
Yes, thanks Donna :)
Awesome restoration! There is so many uses for this machine! I bet it work work wonderfully to shred cabbage n greens..oh and pig skin, when you debone a pork shoulder !
Yes Debra, I think it has a lot of uses. The gentleman even wrote that he uses a similar one as a paper shredder :) Thank you
I love that you two work as a team, it's so wholesome. Thank you for your wonderful videos.
Thank you so much :)
Muy esperado...😊😊👍👍...que sigan los exitos👌👌....y mil gracias por seguir compartiendo esas bellas restauraciones...saludos desde Peru😊😊😍😍😍😍👍👍👍👍
Muchas gracias :) Un abrazo a Perú :)
looks like a pasta machine. nicely renovated
I think that would work too :)
Génial appareil pour faire le pâté en pot antillais ! Congatulations
Merci Henri :)
Ah very smart to use the lathe chuck to hold the parts. Good video!
Thanks :)
I am from Argentina, where It's called "mondongo", a winter meal prepared with onions, beans, chickpeas, "chorizo colorado"....a real feast1! In Spain It is called "callos".
Interesting, I didn't know that. Thanks :)
Team Veradona has done it again! Restoration and presentation with tripe ready to cook. Perfect.
Veradona team thanks :)
I watch a lot of guys restoring things here on TH-cam buddy you are the best of all of them. You do such a great job and then you put that beautiful wife of yours on to explain everything. I truly love your work and videos.
Wow, thank you so much Danny :)
Good work as well as your covering entire project in video 💯
Thank you so much :)
Интересный прибор. Похож на лапшерезку. У нас дома был такой. Только размером поменьше. Спасибо за видео.
Я на своей канале скоро буду реставрировать советский "калькулятор" думаю вы знает о чем я😁
Спасибо за ваши взгляды :)
Hola.jamas pense que era para para ese tipo de producto !!!! Estoy sorprendida !!!! Pense que podria ser para masas. Nuevamente felicitaciones !!!!! Saludos de chile
Muchísimas gracias :)
Hola! Cómo están? Les comento que en mi país, Uruguay, al igual que en la Argentina, esa es una comida típica de invierno, la cual se le conoce con el nombre de "buseca". El ingrediente principal, el cual ustedes muestran como se corta, en esta región se le conoce como "mondongo". Es una comida de olla donde el "mondongo" se hierve junto a otros ingredientes, como papa, zanahoria, garbanzos, etc., y se come caliente. Es muy común que en el invierno las familias se reúnan a degustar esta comida.
Gracias por compartir esta restauración tan linda, como ya es habitual.
Un gran saludo desde Montevideo, Uruguay.
Abrazos!
Gracias por la información. Quisiera pedirte la receta, es posible?! Gracias Radek y Verónica. veradona@email.cz
@@VeradonaRestoration Les envié mail. Por si acaso revisen la casilla "No deseados". Abrazo fuerte!
sorprendente las restauraciones Veradona!!!!un saludo y seguir restauraciones de cosas antiguas!!!
Juan Miguel me alegro, gracias :)
great restoration my friend beautiful helper too
Thank you so much George :)
Nice restoration!!! I love Czech tripe soup!!!
Thank you James :)
Thank you for providing a meat free option to Tripe, and fabulous restoration as always.
Thank you Denise :)
Bonsoir j’adoré les tripes j’adoré votre travail. J’aurai tant aimer partager ce plat savoureux avec vous.
Merci beaucoup Hubert :)
Very good restoration 👍👍👍Thank you for sharing. Be safe🇨🇦
Thank you so much :)
Excellent work with superb video creation! Thanks so very much for sharing your work with us.
Thank you :)
Very good restoration. In Madrid, the capital of Spain, the tripe "a la madrileña" are famous. They are made with a spicy sauce, ham and chorizo (a pork sausage). They are delicious!
Wow, that sounds very tasty :)
First class restoration friend, have a nice day !!!.
Thank you so muich Brian :)
Awesome restoration yet again , well done
Thank you Leonard :)
Прикольная шутка) лайк подписка для коллег
Splendid job you did restoring the tripe cutter. It looks much better, and it works like a charm, too. Great work.
Thank you George :)
Hi Radek beautiful restoration professionally restored well done friend
Nice to hear that Vince, thank you :)
Great work, buddy!!! Enjoyed watching it! Keep it up, I advise everyone to watch your channel! Good luck!!!
I'm glad, thanks for the recommendation :)
Hi Veronika and Radek, Another great restoration. I especially like the name tag on the bottom. I've never heard of a tripe slicer. I hope you and your family are doing well my friends.
~Kevin
Thank you Kevin, the name tag was out of necessity because I have no idea what was originally on it :) Radek
Man I love watching you do your thing. So talented.
I'm glad, thank you :)
Me sigue gustando mucho la forma en que restauran objetos de hasta con 100 años de antigüedad, el acabado que les dan y como los regresan al presente. Y ése gran detalle de poner el emblema del restaurador es fantástico. Muchas felicidades y saludos familia Veradona hasta la República Checa desde México.
Muchas gracias Carlos Alberto :) Un fuerte abrazo a México :)
Every good restorer has a bruised nail somewhere on his hands.
👉👍😉😁
As a child, we had pickled tripe. I let that behind when I grew up 😊. The restoration came out beautiful.
Thank you Michele :)
You put a lot of your time into the dissembling the cutter and returning back to original,great video, great job.as always you killed it.👍👍👍😎😎😎
Thanks Tom :)
Great work!!!
Thank you so much :)
Hi, my favorite soup is Menudo (from Mexico) made with Tripe (Tripas). I hand slice my tripe so the pieces end up shorter and wider. I would like to find a tripe cutter to see how the different size affects the texture of the soup. Great video! Both content and production values are excellent. Thanks, Ed
Thank you so mjuch Ed :)
We call it tripe too.
We use in in soup too.
Wow! I'm in the Caribbean 🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨
Thank you :)
Затушить говяжий желудок - просто роскошь! Да ещё и с морковкой! Ууу))
Спасибо :)
Beautiful restoration
Thank you :)
Beautiful paint job buddy. The color match with the burgundy looks almost spot on.. and the off white was a nice touch. Very cool
Thanks for the compliment Frankie :)
@@VeradonaRestoration no problem
@@frankierzucekjr 🤗🤗
Great job on restoration Veradona restoration 😍😍😍😍
Thank you so much Julien :)
красивая работа! Мира, здоровья и добра!
Спасибо :)
Beautiful work my friend god bless you everyday say hello from Venezuela ❤️👍🇻🇪😍
Thank you so much my friend :)
Some people use tripe for sausage casings. I have done that myself. Very nicely done, as always.
Thank you Stefhen :)
An amazing renovation again, Radek. And the sign Veradona seems to me like a quality label. 😉
Since there was a label that was no longer noticeable and I couldn't find the date sheet, I solved it at least that way :)
Here in Argentina we call it "mondongo", a didnt know that exist a machine to cut it, great restoration!!
Thank you Javier :)
Very beautiful work!!!!!
Thanks :)
The editing is as masterful as the restoration. Well done.
Thanks Kia :)
Отличная работа!
Спасибо :)
Very delicious!
Thanks :)
Beautiful work Radek. That machine looks heavy. Certainly does a great job with slicing the tripe.
Yes, thanks my friend :)
excelente trabajo felicitaciones
Gracias Alvaro :)
definitely not my favourite food but my mum use to feed it to our dogs all the time back in the 80's.
another fantastic video guys thanks for sharing as always
Thank you Steve :)
Excellent workmanship!
Thanks Woody :)
As a boy in England, we used to eat tripe cold with salt and vinegar. I wasn't very keen on it. Nice restoration by the way.
Thanks :)
Excellent video. I really like tripe in soup/stew, but also in a tomato sauce over either pasta or polenta. Concidering what a pain tripe is to cut, this looks like a good machine.
Obrigado Louis :)
Прекрасная работа по восстановлению необычного аппарата.... Говяжью требуху я люблю, сам могу её почистить и приготовить.... Но был удивлён, что для неё есть специальный механизм.... Или это обычная лапшерезка?
А советские машинки любите?)
@@RustyDoctor какие Советские машинки?
@@visitor. посмотрите у меня на канале😁 я их реставрирую, возможно вам что то будет знакомо
Отлично :) В моей стране он используется для нарезки рубца, но я думаю, что его можно использовать и для нарезки макарон :)
Another outstanding restoration and demonstration...
Thank you so much :)
Que linda y antigua máquina !!!
Gracias Adriana :)
Esse é um trabalho que eu reconheço, como uma verdadeira restauração, PARABÉNS para a equipe, Olá do BR, um salve para a CHECA.❤️🙏
Muito obrigado Tarcílio Benedito, mandamos um grande abraço da República Tcheca :)
Excellent!
Thank you James :)
💙 tripe and your restorations!