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・ Saurauia rubens
・ Saurauia rubrisepala
・ Saurauia scabrida
・ Saurauia schultzeorum
・ Saurauia seibertii
・ Saurauia serrata
・ Saurauia striata
・ Saurauia tambensis
・ Saurauia villosa
・ Saurav Ghosal
・ Saurav Gurjar
・ Saurav Jha
・ Saurav Mohapatra
・ Sauravus
・ Saurbæjarkirkja
Saure Kutteln
・ Saure Wochen – frohe Feste
・ Saure Zipfel
・ Saurenchelys
・ Saurenchelys lateromaculatus
・ Saurenchelys meteori
・ Saurenchelys taiwanensis
・ Saurer
・ Saurer 10DM
・ Saurer 2 CM
・ Saurer 2DM
・ Saurer 4K 4FA
・ Saurer D 330 N
・ Saurer M6
・ Saurer MH4


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Saure Kutteln : ウィキペディア英語版
Saure Kutteln

Saure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. It's often eaten with bread or with home fries. 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''. The dish consists of washed and blanched rumen. The rumen gets chopped into slices and then gets cooked in roux for about an hour. Traditional spices are bay laurel, juniper and pepper. The sour taste is achieved by adding vinegar and/or wine.
In Austria a similar dish is known as Flecksuppe (tripe soup).


抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
ウィキペディアで「Saure Kutteln」の詳細全文を読む



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