Tripe soup "Saxon spots" (Sachsische fleckensuppe)

Tripe soup "Saxon spots" (Sachsische fleckensuppe)

Category: First meal

Kitchen: german

Ingredients
the scar is already boiled	1 kg
potatoes	9 pcs
carrot	2 pcs
onion	2 pcs
pickles	enough
salt, pepper, juniper berries, bay leaf, vinegar, fresh garlic	taste
flour / starch	optional
any oil for frying onions
butter	taste
water / broth to thick soup
greens (I have dried)

Cooking method

• Flecken -pot, local site (translated from German). Tripe soup can also be called kuttelnsuppe, depending on regional differences.
• As the name implies, the soup is prepared from the rumen (this is the stomach of ruminants) with the addition of pickles and vinegar. Soup subspecies are very common in Germany, mainly in the south and in Saxony, Czech Republic, Austria, Poland (especially in Silesia and also in the former East Prussia, Romania and Galicia), in the Balkans, in Bulgaria, Hungary and Turkey. Thus, tripe dishes can be found in many national cuisines. It is also suitable for making thick nutritious soups, and for preparing second courses, which I have already introduced. The tripe requires a long cooking time, because only after that it becomes soft and tasty. Of course, the key to success is a good initial product, the scar must be fresh, it must be thoroughly scrubbed with a brush (knife), washed well and cleaned of fat and films, soaked for 12 hours changing the water, then sprinkled with coarse salt and left for an hour (this will help remove the smell) , well, then scald with boiling water and put to boil. On the stove 3-5 hours or in a pressure cooker 1 hour, well, you can 1.5 hours for fidelity. In any case, first bring the scar to a boil, remove the resulting foam, and then cook over low heat or in a pressure cooker at maximum pressure. If you add spices and spices to the water, then the tripe will turn out to be more aromatic.
• We increase or decrease the proportions to our liking, but like all German soups, our soup should be thick and rich! Cut the boiled tripe into strips or square pieces. Saute the onion in oil, I am in vegetable oil. Pour in broth (I water), add chopped onions, potatoes, carrots, spices, vinegar and a piece of butter, add a little salt, boil and simmer under a lid for at least 30 minutes. An important addition: my cucumbers were very vigorous for the content of vinegar, so I did not add vinegar, and put the cucumbers themselves together with vegetables at the very beginning, although according to the recipe they are added towards the end. But my cucumbers managed to give their sourness, it turned out gorgeous! Reminiscent of a rich good pickle! According to the recipe, you need to thicken the finished soup with flour or starch (I did not do this, because yesterday I already tried the option of making a tripe with flour, I decided to leave it without flour) diluted in cold water and let it boil. Finally add salt / pepper to your taste and add a little greens, I have dried.

Time for preparing:

40 minutes

Cooking program:

plate

Note

The Flecken word in Germany means the center for the nearby villages. For example, 52 municipalities in Lower Saxony had the title of "spots", the largest of which is Langwedel (Weser) with about 14,500 inhabitants, and the smallest spot is Wiedensahl with about 1000 inhabitants.

Wondering how this tripe tastes? We give it to the bobby. When I chop the dogs, the pets run away from the kitchen. Smell, tryndets.

Lena, as if she wrote, I had a dog and I cooked it for her, then ventilated the apartment. And then, in some culinary show, I saw one French chef, telling that in France they cook dishes from everything ...., ...., listed different names for various parts of animal carcasses and added a scar at the end of the listing. Here I thought, maybe we are spoiled here. Then I read a book on Soviet cookery "Modern Ukrainian Cuisine" and found a lot of tripe dishes. You need to be able to cook it or be able to prepare it correctly to cook it.

Natasha, bravo, this is probably delicious and nutritious. + unambiguous.

[Lenny]

Lenny, I do not know how it is sold in the markets, I have it fresh, from relatives. When they gave me a tripe so that I could dry it, I needed a smell there as an enzyme for fermenting rennet cheese, so I dried it for several weeks, it's good that only the first days he filled the whole apartment with aroma, and then only when you approach him!

Gaby Vika, thanks! I had a dog, it's good that no one told me that they needed it !!! When I was drying a tripe (for cheese), I literally just unrolled a bag with a tripe almost threw it away in one moment, but the cheese desire was so strong that it won and everyone had to endure my culinary preparations for cheese making. Do dogs eat it? just so fragrant and eat? !!

Natasha, yes, the scar is very fragrant, such a green one is sold at the bazaar, but dogs still have this meat.

[Vika]

Vika, it's good that we care

[NataliARH]

Yes, it's a treat for dogs. It is very beneficial for its enzymes.Give it raw, ideally with all the contents inside
NataliARH, tell me how to do this abomasum. Gryat, do you need a young calf? Well this is for cheese, right?

[Lenny]

Lenny, Lena, milk is fermented with rennet for the manufacture of most cheeses, ideally you need a dairy calf, but they also do it on chicken stomachs - it's much more convenient and easier to find. I won't tell you how to do the abomasum, his relatives gave me almost ready-made, they only said to dry it, I read on the internet that it should be dried from 1 month. I only managed to make cheese on it once, and then I picked up an enzyme for making cheese 1 bag for 100 liters of milk 40 rubles per bag, and I liked it so much that I threw out the rennet))) there is a temka https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13764.0 When I caught fire with the idea of ​​cooking cheese, and relatives somehow poorly told how to make it through a third party and not personally from mouth to mouth))) I started fumbling on the internet, but as I watched the video on YouTube, everything became clear at once, then on HP I found Temka, studied and became a novice cheese maker))) but I strongly depend on my milkman in terms of the amount of milk, then calving, then launch, then he is on vacation for 45 days and does not carry anything for sale, in general I only do a few months, I have no special ... I didn't buy starter cultures, I just do it with buttermilk, 600-700g heads come out of 8 liters of milk