Tripe

Tripe, stains or tripe ( in Baden called Sulz ) are the kitchen linguistic terms for the usually cut into strips rumen of ruminants. They belong to the innards. Apart from domestic sheep tripe and the already self -eating beef calf ( " eaters" ), mainly tripe used by domestic cattle.

Dissemination

Tripe are traditionally eaten in many countries, predominantly in German-speaking countries in southern Germany, Saxony and Switzerland. In Italy, France and Spain, although the consumption has declined in the last twenty years, continues to be an integral part of the culinary culture. They are processed to casseroles, stews and soups or fried eaten as a main dish. In Portugal, the Dobrada, a bean stew with tripe, a popular dish. In Hungary boiling the tripe - as other meats - as Tripe stew and eat it in the pub as hearty food.

Treatment and courts

To make them edible, tripe must be thoroughly cleaned, freed from adhering tallow, be soaked for several hours and finally cooked about ten hours in salt water. The cooking time can vary widely and depends on the age of the animal. Thus prepared tripe are in southern Germany available at the butcher and can then be further processed according to the recipe. Uncleaned "green" tripe give a good dog food from, but have a very unusual for people smell of cow shed and are often considered inedible.

In addition to the rumen and the other three stomachs of the cow are processed into tripe in Italy and France: the reticulum, omasum and abomasum.

Known Kuttelgerichte are sour tripe, Tripes à la mode de Caen, Tripas à moda do Porto, tripe alla fiorentina, Lampredotto, Callos a la Madrileña and tripe soup. Variants of tripe soup are among the specialties of different countries. In French Butchers and meat preparations with tripe are available.

Etymology

The Middle High German word Kutel in the meaning " entrails of animals " is attested since the 13th century, the ultimate origin is unclear.

The term " tripe " has its origin in the vulgar Latin calduna ( still warm entrails ' ), from which kaldune the tripe in German over medium- high, medium and low were German. As tripe you originally referred to all edible offal of slaughtered animals, not just the actual tripe. Previously, poor students who received free of charities, made ​​from cheap ingredients meals, disparagingly referred to as Kaldaunenschlucker.