Frankfurter Ripperl with Sauerkraut – Hesse

For those who love strawberries:

Saw in the butcher’s cut of ribs at the bone to make it easier to divide after cooking.

Place the meat in a medium-high cooking pot.

Peel, core and chop the apple. Peel and finely dice the onion.

Place the sauerkraut loosely around the meat. Add apple and onion pieces as well as juniper berries and bay leaves.

Pour in apple cider, close lid and heat to steaming at medium power.

Cook at low temperature for about 40-45 minutes.

Cut the ribs into slices and bring to the table together with the cabbage. Serve with mashed potatoes and be sure to drink Frankfurt apple wine.

Info:

“Ripperl”, that’s what they call in Frankfurt the pieces of cutlets from the pork loin mildly cured in brine or likewise from the neck piece. The latter are coated with fat and are therefore just as juicy.

Not only in Frankfurt, but in the whole Hessian area Ripperl are known and popular. One may not confuse it however! with the “Kassler” cutlet well-known in completely Germany, which is likewise salted, then however still easily smoked.

A “Ripperl” is eaten just as gladly cooled down or only briefly warmed up with much mustard in addition and a slice farmer bread. Perhaps this is the reason why most butchers serve the Ripperl already cooked and sell them in thick slices of about 250 grams.

However

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