Sour Tripe ('Saure Kutteln')
Sour Tripe ('Saure Kutteln')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons lard
- 1 medium-sized onion, finely minced
- 3 garlic cloves, finely minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup dry red wine, preferably 'Trollinger'
- 1.5 cups homemade beef broth
- 1 bay leaf
- 5 juniper berries
- 1 pound (450 g) rumen beef tripe, pre-cooked and cut into small slivers
- 1 tablespoon red wine vinegar, more or less to taste
- 1 teaspoon sugar
- black pepper, to taste
- salt, to taste
- Optional for serving:
- 2 servings German pan-fried potatoes
- or 2 servings spätzle
- or a few slices of artisanal sourdough bread
Instructions
- 1
Prepare your braising liquid:
- 2
Heat the lard in large saute pan over medium heat and add in the onion and garlic. Sweat the aromatics for 3-4 minutes until they turn translucent. Add the flour and continue whisking for 2-3 more minutes until it smells slightly nutty. Add the tomato paste and sweat the mixture for 1 more minute. Then whisk in the red wine bit by bit stirring constantly to prevent your sauce from turning lumpy. Whisk in the beef broth and add the bay leaf and juniper berries.
- 3
Braise your tripe slivers:
- 4
Add the tripe slivers and let the sauce simmer, uncovered, over the lowest possible heat for about 15 minutes until the tripe is tender to your liking. Season the sauce to taste with vinegar, sugar, black pepper, and salt.
- 5
Serve with pan-fried potatoes, spätzle, or a slice of sourdough bread.