Saure Kutteln
Europe — Germany (Swabia)
Germany's most important tripe tradition. Tripe boiled until tender, sliced into strips, and cooked in a tangy vinegar-based sauce with onions, wine, and herbs. A defining dish of Swabian cuisine.
Cuts in this tradition
Cultural context
Centered in Baden-Württemberg but recognized throughout Germany as the country's flagship tripe preparation. Symbol of southern German butcher and tavern culture. Sometimes called Flecke in regional variants.
Preparation
Tripe cleaned and simmered until tender, sliced into strips. Cooked in roux-based or vinegar-based sauce with onions, white wine, marjoram, and bay leaf. Served with bread or Spätzle.