Saure Kutteln is a Swabia

Swabia

Swabia is a cultural, historic and linguistic region in southwestern Germany.-Geography:Like many cultural regions of Europe, Swabia's borders are not clearly defined...

n specialty food, popular in the Swabian part of Baden-Württemberg

Baden-Württemberg

Baden-Württemberg is one of the 16 states of Germany. Baden-Württemberg is in the southwestern part of the country to the east of the Upper Rhine, and is the third largest in both area and population of Germany's sixteen states, with an area of and 10.7 million inhabitants...

 as well as in the Province of Hohenzollern

Province of Hohenzollern

Hohenzollern was a de facto province of the Kingdom of Prussia. It was created in 1850 by joining the principalities of Hohenzollern-Sigmaringen and Hohenzollern-Hechingen after both formerly independently ruling Catholic princely lines of the House of Hohenzollern had handed over their...

 and Baden

Baden

Baden is a historical state on the east bank of the Rhine in the southwest of Germany, now the western part of the Baden-Württemberg of Germany....

. It's often eaten with bread or with home fries

Home fries

Home fries, house fries, or cottage fries are a type of basic potato dish made by pan or skillet frying diced, chunked, wedged or sliced potatoes that have been par-cooked by boiling, baking, steaming, or microwaving....

. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat. Nowadays it is rather seen as a culinary experience than a daily dish.

Saure Kutteln means sour tripes. The dish consists of washed and blanched rumen

Rumen

The rumen, also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. It serves as the primary site for microbial fermentation of ingested feed...

. The rumen gets chopped into slices and then gets cooked in roux

Roux

Roux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...

 for about an hour. Traditional spices are bay laurel

Bay Laurel

The bay laurel , also known as sweet bay, bay tree, true laurel, Grecian laurel, laurel tree, or simply laurel, is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is the source of the bay leaf used in cooking...

, juniper

Juniper

Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, there are between 50-67 species of juniper, widely distributed throughout the northern hemisphere, from the Arctic, south to tropical Africa in the Old World, and to the...

 and pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

. The sour taste is achieved by adding vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

 and/or wine

Wine

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...

.

In Austria a similar dish is known as Flecksuppe (tripe soup).