Chuttletopf Recipe - Cooking Index
Chuttletopf Recipe - Cooking Index
A Swiss version of the French Tripes a la Mode de Caen; a specialty of St. Gothard Hotel, Zurich, Switzerland.
Courses: Main Course| Clarified butter | ||
| 1 | Onion - sliced (medium) | |
| 1 teaspoon | Sugar | |
| 1 | Garlic clove - crushed | |
| 2 lbs | Honeycomb tripe - par-boiled, and | |
| Cut into bite-size portions | ||
| 1 lb | Tomatoes - skinned, seeded, | |
| And cubed | ||
| 1 3/4 cups | Dry red wine | |
| 4 oz | Mushrooms - sliced | |
| 1/4 lb | Smoked beef - roughly sliced | |
| 1/2 lb | Polish sausage - sliced 1/2" rounds | |
| 1 bouquet garni | ||
| = (1 bay leaf, 2 tspns rosemary) | ||
| 1/4 teaspoon | Nutmeg | |
| Salt - to taste | ||
| Freshly ground black pepper - to taste |
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.
This recipe yields 6 servings.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0163) - from the - TV FOOD NETWORK
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