Saure Kutteln

Sour tripe are a popular in Baden- Württemberg offal dish.

Variations of the court is also available in other tracts of land under other names, such as soup spot in Austria, see tripe. It was formerly a typical poor people's food.

Preparation

Tripe prepared from the purified and brewed rumen ( forestomach ) of cattle. The meat is cut into strips and soft cooked in a roux for about an hour. As spices bay leaf, juniper berries and pepper are added. The sour taste is achieved by the addition of vinegar or wine.

Trimmings

Common side dishes include bread or baked potatoes.

Gröschts

In some Swabian areas can be found easily changed as Gröschts the court ( " Toasted " ), such as in Upper Swabia and there especially in Riedlingen and Scheer. Gröschts contains except tripe and liver and sometimes kidney and heart. Other offal So it be cooked, but cooked is the same. Beispeise is mostly an awakening ( rolls).

The court will be awarded from time immemorial like the carnival ( Shrovetide ).