Saxon Flecke: Sour Tripe Stew with Potatoes and Pickles
Flecke, also called Kutteln or Geschling, is a sour stew of beef and pork offal. This original recipe is more for the hardy these days. Sour Flecke used to be popular above all with the poor rural population. Saxon Flecke offered a high content of important minerals.
- Servings
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
Enlarge photoIngredients serves 4
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Method
You'll needlarge pot (at least 4 l), cutting board, sharp knife, small cup
Prepare
Peel the onions and quarter them. Peel the garlic and slice it thinly. Cut the Flecke into strips of about 1 × 4 cm if they are still in one piece. Peel the potatoes and cut them into cubes of about 1.5 cm, and finely dice the pickles.
Make the broth
Put 2 l water in the large pot. Add the onions, garlic, 4–5 juniper berries, 3–4 allspice berries and 2 bay leaves and bring to a boil. Crush the berries lightly first so they release more flavor.
Simmer the Flecke
Add the Flecke to the broth and simmer gently over low heat for 20 min, without letting it boil hard. Then season with 1–2 tbsp beef bouillon.
Add the potatoes
Add the potato and pickle cubes to the pot and simmer everything for another 15 min until the potatoes are soft. Test for doneness: the Flecke should be tender but still have a little bite. If they are still tough, simmer 10 min longer.
Season and thicken
Season with salt and pepper. Add vinegar or pickle brine a tablespoon at a time until the Flecke taste pleasantly sour. Stir the cornstarch smooth with 4 tbsp cold water in the cup, stir it into the stew and boil for 1–2 min until it is slightly thickened. Remove the bay leaves.
Serve
Serve the Flecke hot in soup bowls.