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(Kuttel = beef tripe)
The word Kuttelsuppe may not whet appetit on some gourmets, similar to the
formerly presentet "Klachlsuppe". It is also called "Kaldaunensuppe", and
here the imagination of one and the same product is much more lucullan,
or at least may arouse curiosity.
Kuttel meals have been part of cuisine of rich and poor people, for a long
time. In italy you can find them, countet among fancy foods, known under the name "Trippe", in many different variations.
But don`t do the same, like your soup webmaster Markus, who was on an
adventureous travel across Libya and had to eat kutteln of a camel (probably
unwashed) and has been almost sent to kingdome come. It`s better to refuse
such an invitation, even when it`s well intentioned.
But Uncle Otto was a true born foodie and a brilliant cook as well.
I will cook the soup according to his recipe.
We prepare a broth of the following ingredients:
fatless beef (as much as you please), 1/2 of a calf hollow bone with bullet,
the same from a lamb, ask your butcher to chop the bones.
Place the bones in cold salted water, season with maggi spice and bring it to a short boil (makes a lot of foam), then pour away the water, rinse the bones, place them again in 2,5l cold, salted water and let simmer for about 1 hour.
Then add rinsed beef, carrots, celery, parsley root and green leek, onion, garlic, bay leaves, pepper corns, lovage.
Allow to simmer for 1 hour or more, then sieve the broth.
Make a light roux and pure in the sieved soup.
Now add sweet majoram and thyme (which is also called Kuttelkraut)and put in the Kuttel parts, which are hopefully strictly cleaned and already cooked by the butcher. Depending on number of persons 1/2 or 1 kilo. Simmer again for about half an hour. Remove Kutteln and slice them into fine stripes.
The soup should be sieved again and spiced with a lacing of balsamico.
Put the Kuttel stripes back to the soup.
I recommend to serve the soup topped with parmesan and red paprika spice.
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