↓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 …
Innereien
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …