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” Saure Kutteln “ (Sour Tripe) with potato gratin.
I grew up eating this dish often, it used to be a popular dish in southern Germany.
Eating habit’s have changed over the past few decades since I was growing up there,
so who knows, maybe , like so many other wonderful classic dishes, it too has
disappeared from today’s “modern” menus :-(
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Ingredient‘s :
Tripe
Tomato sauce
Demi Glace
Cider vinegar
Dark rum
Garlic paste
Caraway seed
Onions
Butter
Salt
Cayenne
Method :
Blanch the tripe, starting with cold, vinegared, salted water, twice. The third time, simmer until tender. Don’t overcook ! In my opinion, the tripe should still have a bit of a bite to it.
Strain, rinse. Saute the onion, garlic and caraway seed’s until fragrant. Deglace with rum, add demi glace, tomato sauce, vinegar, let simmer for 5 minutes. Add tripe and simmer for another 10 minutes. Season with salt and pepper to taste.
Serve with pasta, potatoes or a rustic bread.
Bon Appetit ! Life is Good !
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