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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 wine sauce.
Fortunately, nowadays you no longer have to go through the hours of cooking and cleaning, the tripe is cleaned, boiled and cut into strips at the butcher's. 2 servings Ingredients:
2 onions, cut into strips
1 clove of garlic, chopped
3 tbsp oil
1 tbsp flour
150 ml red wine
100 ml...
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Pan cake soup is mostly a restover dish. When you cook out beef for broth, you’ll always have much more broth, than you need. If you bake pancakes, you’ll always have more than you need. So it’s natural, to bring both together.
But it is not harmful to make both fresh. 4 servings Ingredients:
3 tablespoons wheat flour
1 egg
1 pinch salt
milk
1 tablespoon oil
1 l beef broth
300 g soup greens (celery, carrots, leek)
salt
nutmeg...
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An onion roast is a fixed institution for the Swabians as an alternative to the Sunday roast. It's basically a boneless slab of sirloin (New York strip) but with the fat top, covered in a thick onion gravy. This is the simplest case. To refine the whole thing a bit, roasted onions are topped over the onion sauce.
A very traditional side dish is spaetzle sautéed in butter and a mixed salad that includes a spoonful of Swabian potato...