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Chuttletopf Recipe - Cooking Index

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Chuttletopf

A Swiss version of the French Tripes a la Mode de Caen; a specialty of St. Gothard Hotel, Zurich, Switzerland.

Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Clarified butter
1   Onion - sliced (medium)
1 teaspoon 5mlSugar
1   Garlic clove - crushed
2 lbs 908g / 32ozHoneycomb tripe - par-boiled, and
  Cut into bite-size portions
1 lb 454g / 16ozTomatoes - skinned, seeded,
  And cubed
1 3/4 cups 414mlDry red wine
4 oz 113gMushrooms - sliced
1/4 lb 113g / 4ozSmoked beef - roughly sliced
1/2 lb 227g / 8ozPolish sausage - sliced 1/2" rounds
  1 bouquet garni
  = (1 bay leaf, 2 tspns rosemary)
1/4 teaspoon 1.3mlNutmeg
  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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