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Zurich Tripe Pot councilor-style

5 from 5 votes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 215 kcal

Ingredients
 

  • 600 g 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 tsp Caraway seed
  • 1 pinch Clove powder, salt and pepper
  • 30 g Butter
  • Fatty substance
  • 50 g Grated Parmesan cheese
  • 1 tbsp Chopped parsley
  • 1 Diced tomato without core

Instructions
 

  • 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!

Nutrition

Serving: 100gCalories: 215kcalCarbohydrates: 8.1gProtein: 5.1gFat: 18.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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