Chuttletopf
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 medium
Onion (sliced)1 tsp
Sugar1 clove
Garlic (crushed)1.75 cups
Red Wine (dry)110 g
Mushroom (sliced)1 tsp
NutmegDirections:
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