Saure Kutteln is a

Swabia Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of ...

n specialty food, popular in the Swabian part of

Baden-Württemberg Baden-Württemberg (; ), commonly shortened to BW or BaWü, is a German state () in Southwest Germany, east of the Rhine, which forms the southern part of Germany's western border with France. With more than 11.07 million inhabitants across a ...

as well as in the

Province of Hohenzollern A province is almost always an administrative division within a country or state. The term derives from the ancient Roman ''provincia'', which was the major territorial and administrative unit of the Roman Empire's territorial possessions outsi ...

and

Baden Baden (; ) is a historical territory in South Germany, in earlier times on both sides of the Upper Rhine but since the Napoleonic Wars only East of the Rhine. History The margraves of Baden originated from the House of Zähringen. Baden is ...

. It is often eaten with bread or with

home fries Home fries (US, Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), bistro potatoes (southeastern US), or peasant potatoes are a type of basic potato dish made by pan- or skillet ...

. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat. Nowadays it is rather seen as a culinary experience than a daily dish. ''Saure Kutteln'' means ''sour

tripes Tripe is a type of edible lining from the stomachs of various Livestock, farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a ...

''. The dish consists of washed and blanched

rumen The rumen, also known as a paunch, is the largest stomach compartment in ruminants and the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. The rumen's microbial favoring environment allow ...

. The rumen gets chopped into slices and then gets cooked in

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...

for about an hour. Traditional spices are

bay laurel ''Laurus nobilis'' is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking. I ...

juniper Junipers are coniferous trees and shrubs in the genus ''Juniperus'' () of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere, from the Arcti ...

and

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

. The sour taste is achieved by adding

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

and/or

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

. In Austria a similar dish is known as Flecksuppe (tripe soup).

References

German: Saure Kutteln fuer ein erleuchtendes Erlebnis
{{in lang, de Swabian cuisine Offal