Chuttletopf

A Swiss version of the French Tripes a la Mode de Caen; a specialty of St. Gothard Hotel, Zurich, Switzerland

Total Time:
3 hr 25 min
Prep:
10 min
Cook:
3 hr 15 min

Yield:
6 servings

Ingredients
  • Clarified butter
  • 1 medium onion, sliced
  • 1 teaspoon sugar
  • 1 clove garlic, crushed
  • 2 pounds honeycomb tripe, par-boiled, cut into bite size portions
  • 1 pound tomatoes, skinned, seeded, and cubed
  • 1 3/4 cups dry red wine
  • 4 ounces mushrooms, sliced
  • 1/4 pound smoked beef, roughly sliced
  • 1/2 pound Polish sausage, sliced into 1/2-inch rounds
  • 1 bouquet garni (1 bay leaf, 2 teaspoons rosemary)
  • 1/4 teaspoon nutmeg
  • Freshly ground salt, to taste
  • Freshly ground pepper, to taste
Directions

Heat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour.

After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately.


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