Ragù
↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has a fixed recipe for this,…[...]
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Shashlik pot – Schaschliktopf
↓Deutsch Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork,…[...]
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Calf liver Berlin style – Kalbsleber Berliner Art
↓Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to…[...]
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Busecca – Italian tripe soup – Italienische Kuttelsuppe
↓Deutsch In the recipe, I used the Italian version of the dish, also known as Trippa alla Milanese. The Busecca ticinese comes with a full bouquet garnie (carrots, celeriac, leek)…[...]
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Beef kidneys in port wine – Rindernieren in Portwein
↓Deutsch Beef and veal kidneys are a little tricky to handle. I can't just cut them in half like I would with pork kidneys and cut out the fatty tissue…[...]
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Swabian sour tripe – Schwäbische saure Kutteln
↓Deutsch While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe or in Baden in white…[...]
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Palatinate liver dumplings – Pfälzer Leberknödel
↓Deutsch Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage and/or dumplings, pork liver is…[...]
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Beef tongue in Madeira wine – Rinderzunge in Madeira
↓Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine can do as a substitude.…[...]
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Ragù with chicken hearts – Ragù mit Hühnerherzen
↓Deutsch My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are…[...]
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Tripe Côte d’Ivoire – Kutteln Côte d’ivoire
↓Deutsch The preparation of this tripe dish is somewhat reminiscent of the Italian Busecca, comes however from the African Côte d’Ivoire. I have an existing recipe, almost entirely a list…[...]
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