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Recipe tripe - Kutteln, Flecke, Piepen
This sweet and sour dish is for offal lovers.
Total Time
1
hr
30
mins
Course:
main dish
Cuisine:
Frankonia, Germany
Keyword:
savoury
Schwierigkeit:
Experienced
Servings:
4
Ingredients
500
g
tripe (cut into strips and precooked)
2
medium onions
1
clove
garlic
500
ml
strong broth
300
ml
tart red wine
70
g
butter
50
g
flour
1
bay leaf
3
juniper berries (pressed)
2
shots
wort vinegar
2-3
tsp
sugar
possibly cream
salt, pepper
Instructions
Cut the onions into half fine rings and sweat them in a pot with finely chopped garlic until translucent.
Add the tripe, continue to fry briefly and deglaze with red wine. Pour broth, add the spices and sugar.
Cook for at least 1 hour and let them reduce a bit, then they are nice and soft. Add more liquid if necessary.
Meanwhile, make a roux with butter and flour and cook over medium heat until lightly browned. Add the roux to the pot with the tripe and stir.
Season to taste with salt and pepper and a little cream.
Tipps & Hinweise
Roast potatoes or bread are suitable as a side dish.