John Myers
Zurich Tripe Pot councilor-style
The perfect zurich tripe pot councilor-style recipe with a picture and simple step-by-step instructions.
- 600 gr Tripe cleaned by the butcher
- 0,5 Onion
- 3 Garlic cloves
- 1 tbsp Flour
- 1 dl White wine
- 2 dl Bouillon
- 1 dl Cream
- 1 teaspoon Caraway seed
- 1 Knife sp. Clove powder, salt and pepper
- 30 g Butter
- Fatty substance
- 50 g Grated Parmesan cheese
- 1 tbsp Chopped parsley
- 1 Diced tomato without core
- Cut the fresh tripe into strips approx. 1/2 cm wide and 4 cm long, cook in lightly salted water for 1 1/2 – 2 hours until cooked. (Change water 2 – 3 times)
- Bleach the onion and garlic in the fat; Swirl the tripe, add the caraway and mix lightly. Deglaze with wine and bouillon, approx. 25-30min. let simmer. Thicken with the butter and cream before serving. Carefully fold in the Parmesan, parsley and diced tomatoes. Important: may not cook anymore! Season to taste with salt, pepper and clove powder.
- As a side dish boiled potatoes, hash browns or baquette. A delicious dish not just for councilors. En good!
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