Everyday Mineral Wishing Well Swatch

tripe: Delicacy or dog food?

What revolves around the stomach to keep some, others a culinary highlight tripe, tripe , Spot or rumen.
million Frenchmen can not be wrong, I thought, as I several years ago for the first time in the Normandy port of Caen, the famous tripe à la mode du Tripes Caen tried. This recipe tripe with garlic, onions, carrots, veal feet, garlic and herbs in a fireproof pot are layered and covered with a mixture of cider, calvados and chicken broth with slices occupied by beef fat and ten to twelve hours in the oven at moderate temperature braised. It was as it were, culinary love at first bite. Since then, I'm confessing Tripe-lover.

Callos a la Madrilena

tripe prepared with the purified and brewed forestomach (reticulum and rumen) of ruminants. Mainly they come from beef and veal, and lamb in southern countries. Previously it was the tripe at the butcher poorly cleaned, they had to wash and clean for a long time. The kitchen has a slightly unpleasant smell will spread. Meanwhile, the tripe from the butchers are already under steam cleaned and brewed. The tripe is cut into narrow strips before cooking, or you buy them already finished cut at the butcher.

tripe apply many countries as a poor man's food. In the traditional peasant food in Italy, Spain or Portugal tripe alla fiorentina tripe or Callos a la Madrilena other hand, form is still an important part of food culture.
The Portuguese are to eat their beloved Tripas a moda do Porto even so frequent that they were nicknamed Tripeiros (Kuttelfresser) is awarded.
tripe be made into stews, casseroles and soups or eaten roasted as a main course. In France there are also several types of sausage, made with tripe.
In southern Germany, Saxony, and Switzerland are just tripe appreciated by gourmets and yet few are they still remain on the menu of many rural inns.

arbitrator as the Norman tripe but no less tasty, the Swabian sour tripe with potatoes I ate today at Lamb-stone basket in Reinach. Sour tripe are a traditional Swabian main course, that every year is over, and especially loved to eat during Lent and on Ash Wednesday.

acid in lamb tripe in stone Reinach

acid tripe in wine sauce - a Swabian specialty
800 g precooked and fine sliced tripe,
2 onions,
1-2 tablespoons butter,
a bottle of good Trollinger ("A guadr Wai, is au a Guadeloupe sauce!")
1 / 8 l meat broth
1 bay leaf 4-5 juniper berries


1-2 cloves 2 tablespoons flour, 2 tablespoons tomato paste
,
grated rind of half a lemon
red wine vinegar to taste
salt and black pepper

onions Peel and finely chop. Sauté in the hot butter. Then add the tripe and roast. With flour and take a light brown brown. Tomato paste add fry briefly. Deglaze with red wine. Add bay leaf, juniper berries, cloves and the grated lemon rind and broth.
the tripe in approximately 40 to 50 minutes and cook until soft.
season with salt, red wine vinegar and pepper.
eat this, the Swabians necessarily potatoes (fried potatoes) with boiled potatoes.


Cologne My mother convinced me with this delicious Provencal Kuttelrezept.
tripe cut into squares, like a cutlet, breaded and then fried until crisp. There's also a chive sauce.

fried tripe with chive sauce
1 kilo whole tripe
bread crumbs 1-2 eggs

olive oil for frying 1 bunch chives


butter 1 clove garlic salt

lemon juice

tripe in approximately 2x2 cm pieces. Mix the eggs and salt lightly. Tripe first in egg then roll in breadcrumbs. Heat oil in a large frying pan. The tripe fried in hot oil until crispy brown. Short place on paper towel to remove excess fat. squeeze

For the chive butter, the unpeeled garlic clove with a heavy knife lightly. Melt butter in a pan. Add garlic and cook over low heat. With chives scissors cut into small rings. To the melted butter. Season with salt and lemon juice. Remove garlic before serving. Chive butter to serve fried tripe.

Served with chorizo, ham cubes and Kicherebsen like the Spaniards their tripe
Callos a la Madrilena - tripe on the nature of the Madrid Erin
1 kg tripe (prepared by the butcher and pre-cooked)
1 ham bone
250 g streaky bacon or bacon
2 air-dried blood sausage (morcilla)
2 s chorizo (English paprika sausages)
1Morcilla (blood sausage)

1 head garlic 2 onions 3 stalks smooth
Parsley
1 bay leaf
4 tablespoons fruity English olive oil extra virgin
1 teaspoon paprika Pimentn de la Vera Dulce
100 g cooked chickpeas
salt and freshly ground black pepper


the tripe in strips. Bacon chop coarsely. An onion peel and quarter. Garlic bulb in half crosswise.

tripe in about a half liter of cold water on the stove and bring to a boil. Any scum with a slotted spoon. Ham bone, bacon, garlic, 1 onion, Parsley and bay leaf zugeben.Zugedeckt cook on low heat 45-50 minutes.

Morcillas chorizo and cut into thick slices to give the chickpeas to the tripe and cook for another 10-15 minutes at low heat.

The other onion peel and finely chop. Heat olive oil in a pan. Fry onions until golden brown. Add pepper powder with stirring and then add a bit of cooking liquid. The mixture of the tripe and stir. Season with salt and pepper and simmer another 5 minutes.

Serve hot with crusty baguette.