Recipe courtesy of Graham Kerr

Chuttletopf

A Swiss version of the French Tripes a la Mode de Caen; a specialty of St. Gothard Hotel, Zurich, Switzerland
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  • Total: 3 hr 25 min
  • Prep: 10 min
  • Cook: 3 hr 15 min
  • Yield: 6 servings
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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

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