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

Ingredients

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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