Historical: A delicacy in Saxony, a national soup in the Czech Republic and Poland, popular in southern Germany and Austria. The dish has its origin in times of need, when the otherwise not so preferred beef rumen, also called tripe or tripe, was discovered for human consumption. Its firmness requires a cooking time of ten hours and more. This procedure could be shortened by cutting it into small pieces. Eventually, the name tripe patches developed from this. One of the most important spices for this is thyme, in Austria called Kuttelkraut, alternatively there are many regional variations. Here is an Erzgebirge variant: thoroughly cleaned and watered tripe patches in cold salted water to boil and cook 150 mmin. on the stove. Pour off the tap water. In fresh salted water, boil the patches while neatly for 2 h until soft. After an hour, add the chopped greens, while the diced potatoes are cooking on the stove until fork-tender.
Make a dark roux, fill with broth and season with the seasonings. Add the tripe, greens, cucumber cubes and potatoes to this sauce. Before serving, sprinkle with the chopped soup herbs.
Polish proverb: Tripe with salt and pepper Let your tongues click happily!
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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