Chuttletopf

• Clarified butter
• 1 medium onion, sliced
• 1 teaspoon sugar
• 1 clove garlic, crushed
• 2 pounds honeycomb tripe, par-boiled, cut into bite size portions
• 1 pound tomatoes, skinned, seeded, and cubed
• 1 3/4 cups dry red wine
• 4 ounces mushrooms, sliced
• 1/4 pound smoked beef, roughly sliced
• 1/2 pound Polish sausage, sliced into 1/2-inch rounds
• 1 bouquet garni (1 bay leaf, 2 teaspoons rosemary)
• 1/4 teaspoon nutmeg
• Freshly ground salt, to taste
• Freshly ground pepper, to taste

1. Heat a little clarified butter in a large pan.
2. Add onion, sprinkling sugar over them to help them brown.
3. Add garlic and cook for a few minutes.
4. Stir the onions and garlic and place tripe pieces on top.
5. Add tomatoes and 3/4 cup red wine and bring to a boil.
6. Then add mushrooms and smoked beef, sausage, herbs and nutmeg.
7. Season generously with salt and pepper.
8. Reduce heat and simmer for 1 hour.
9. After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender.
10. Pour into warmed soup tureen and serve immediately.

butter, onion, sugar, clove garlic, honeycomb, tomatoes, red wine, mushrooms, beef, sausage, bouquet garni, nutmeg, freshly ground salt, freshly ground pepper

Taken from www.foodnetwork.com/recipes/chuttletopf-recipe.html (may not work)