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Beef Tripe, Königsberg Fleck, or Kuttelflecke

4 servings

Ingredients

• 0.62 kg beef tripe
• flour (a little)
• salt (a little)
• water (as needed)
• root vegetables (a little)
• seasoning (a little)
• butter (a little)
• onions, finely chopped (a few)
• vinegar (a little)
• syrup (a little)

Instructions

1. The tripe must be very fresh and well cleaned; for 4 people, reckon ½ to ¾ kg.
2. Soak it for several hours, then place it on a board, sprinkle with flour and salt, and rub vigorously with your hands.
3. Afterward, wash it with lukewarm water to remove the sliminess.
4. Place it in cold water, drain it as soon as it gets hot, and add fresh water; after repeating this 3 to 4 times, cook the tripe in water with root vegetables, seasoning, and salt until tender, which takes about 6 to 8 hours.
5. Once the tripe has cooled, trim off some of the fat and cut it into pieces.
6. Then make a roux with butter and brown flour, sauté a few finely chopped onions in it, add enough of the defatted broth (passed through a sieve) for the sauce, and season with vinegar and syrup; now add the cut tripe and bring to a boil.
7. The brown flour can also be fried with bacon; instead of making the sauce sour with vinegar, you can season it with marjoram.
8. If any is left over, you can use it and the broth to cook cabbage or rutabagas.

Modernized from a treasured 19th-century German cookbook.