Chuttletopf Recipe

Name: Chuttletopf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Clarified butter; 1 medium onion, sliced; 1 teaspoon sugar; 1 clove garlic, crushed; 2 pounds honeycomb tripe, par-boiled, cut into bite size portions; 1 pound tomatoes, skinned, seeded, and cubed; 1 3/4 cups dry red wine; 4 ounces mushrooms, sliced; 1/4 pound smoked beef, roughly sliced; 1/2 pound Polish sausage, sliced into 1/2-inch rounds; 1 bouquet garni (1 bay leaf, 2 teaspoons rosemary); 1/4 teaspoon nutmeg; Freshly ground salt, to taste; Freshly ground pepper, to taste

Servings: persons

Clarified butter
1 medium onion, sliced
1 teaspoon sugar
1 clove garlic, crushed
2 pounds honeycomb tripe, par-boiled, cut into bite size portions
1 pound tomatoes, skinned, seeded, and cubed
1 3/4 cups dry red wine
4 ounces mushrooms, sliced
1/4 pound smoked beef, roughly sliced
1/2 pound Polish sausage, sliced into 1/2-inch rounds
1 bouquet garni (1 bay leaf, 2 teaspoons rosemary)
1/4 teaspoon nutmeg
Freshly ground salt, to taste
Freshly ground pepper, to taste

1
Heat a little clarified butter in a large pan.
2
Add onion, sprinkling sugar over them to help them brown.
3
Add garlic and cook for a few minutes.
4
Stir the onions and garlic and place tripe pieces on top.
5
Add tomatoes and 3/4 cup red wine and bring to a boil.
6
Then add mushrooms and smoked beef, sausage, herbs and nutmeg.
7
Season generously with salt and pepper.
8
Reduce heat and simmer for 1 hour.
9
After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender.
10
Pour into warmed soup tureen and serve immediately.

801

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Clarified butter, 1 medium onion, sliced, 1 teaspoon sugar, 1 clove garlic, crushed, and more.

Yes, Chuttletopf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chuttletopf

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