Chuttletopf

Recipe Ingredients

		Clarified butter
1		Onion - sliced (medium)
1 teaspoon	5ml	Sugar
1		Garlic clove - crushed
2 lbs	908g / 32oz	Honeycomb tripe - par-boiled, and
		Cut into bite-size portions
1 lb	454g / 16oz	Tomatoes - skinned, seeded,
		And cubed
1 3/4 cups	414ml	Dry red wine
4 oz	113g	Mushrooms - sliced
1/4 lb	113g / 4oz	Smoked beef - roughly sliced
1/2 lb	227g / 8oz	Polish sausage - sliced 1/2" rounds
		1 bouquet garni
		= (1 bay leaf, 2 tspns rosemary)
1/4 teaspoon	1.3ml	Nutmeg
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

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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