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Saure Kutteln
Saure Kutteln: Swabian tripe in a tangy brown vinegar sauce with fried potatoes
Saure Kutteln is old-fashioned Swabian comfort food, still served at Stuttgart's Wasen fairs, in country inns around Reutlingen and Tübingen and by butchers who make it every Thursday. Thin strips of beef tripe are simmered in a dark roux sauce sharpened with vinegar, bay and juniper, and eaten with crisp fried potatoes. Buy tripe that the butcher has already cleaned and blanched. Some cooks add red wine; this version uses only vinegar and stock. Chef's tip: brown the roux slowly until it smells of toasted nuts, because it gives the sauce its colour and depth.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tripe
For the sauce
For the fried potatoes
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Method
0/7 doneStep 1: Rinse the 1 ¾ lb cleaned, blanched beef tripe well under cold running water. Put it in a pot with the 1 onion, 2 bay leaves, 4 juniper berries and 2 tsp salt, cover with water and simmer for 1 hour until tender enough to cut with a spoon.
60 minStep 2: Drain the tripe, saving 300 ml of the cooking water, and cut it into strips 5 mm wide and 5 cm long.
10 minStep 3: Melt the 1 ⅜ oz lard or oil in a wide pan over a medium-low heat, stir in the 1 ⅜ oz plain flour and cook, stirring constantly, for 8–10 minutes until the roux is the colour of milk chocolate. A common mistake is rushing it over a high heat; black specks mean it has burnt and tastes bitter.
10 minStep 4: Add the 1 onion and 1 tbsp tomato purée and stir for 2 minutes. Whisk in the 2 ½ cups beef stock and the saved cooking water a little at a time until smooth.
5 minStep 5: Add the tripe strips, 4 tbsp red wine vinegar, 1 tsp sugar and ½ tsp black pepper and simmer gently for 20 minutes, stirring now and then, until the sauce coats a spoon and the tripe is very tender and piping hot. Taste: it should be pleasantly sour; add more vinegar if needed.
20 minStep 6: Meanwhile, heat the 3 tbsp oil in a large frying pan over a medium-high heat and fry the 1 ¾ lb waxy potatoes, boiled the day before in one layer for 15 minutes, turning only every few minutes, until golden and crisp. Season with 1 tsp salt.
15 minStep 7: Serve the tripe in deep plates with the fried potatoes alongside.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 30 g
- Carbs
- 45 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saure Kutteln take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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