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Prep Time: 10 Minutes Cook Time: 195 Minutes |
Ready In: 205 Minutes Servings: 6 |
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A Swiss version of the French Tripes a la Mode de Caen; a specialty of St. Gothard Hotel, Zurich, Switzerland 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 |
Directions:
1. Heat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour.
2. After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately.
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