Sour Tripe – Swabian

Rating: 1.00 / 5.00 (4 Votes)

Total time: 45 min





Prepare a roux from the ingredients, add the ingredients for the gravy and cook well together with the tripe for 15-20 minutes.

Finally, season with a dash of vinegar and/or red wine.

As a side dish, offer potatoes and a glass of Trollinger.


Tripe or tripe, the forestomach of the beef, is appreciated only in some parts of Germany, so in Swabia, but also in France, Italy and Switzerland.

More and more often you can read on the menu in Swabia ‘tripe in Calvados’. This is not Swabian, but it tastes good.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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