Chuttletopf

Name: Chuttletopf
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

14 ingredients

10 steps

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.
2

Add onion, sprinkling sugar over them to help them brown.
3

Add garlic and cook for a few minutes.
4

Stir the onions and garlic and place tripe pieces on top.
5

Add tomatoes and 3/4 cup red wine and bring to a boil.
6

Then add mushrooms and smoked beef, sausage, herbs and nutmeg.
7

Season generously with salt and pepper.
8

Reduce heat and simmer for 1 hour.
9

After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender.
10

Pour into warmed soup tureen and serve immediately.