Roasted Tripe Dumplings

Here is a recipe from the Mondseer Kochbuch again. I have no idea how this would turn out, but I think I would like to try it at some point.

Slaughtering sheep, image courtesy of wikimedia commons

130 Dumplings of tripe (kutteln)

Item dumplings of tripe. Take boiled sheeps’ tripe, hard-boiled eggs, a little white bread, sage, and salt. Chop this small and mix cut bacon, raw eggs, and saffron into it. And shape balls like eggs and cook (bach) them in the soup (cooking liquid) in a vessel (kar), and as they harden, coat (read walg for erwell) them in egg dough. Stick them on a spit and roast them.

Tripe (kutteln) probably was a much more common food than recipe collections would suggest. we have a few artful recipes for it, and this is another one. On the whole, the process is fairly clear: the tripe is boiled, chopped together with other ingredients, and shaped into meatballs. These are them parboiled and spit-roasted while coated in an outer layer of dough. The vocabulary is odd in a few places, such as when it instructs us to bach the meatballs in the suppe. The verb usually refers to frying or baking, but here it clearly means boiling in a cooking liquid, probably that the tripe was cooked in. Then the instruction to erwell – literally boil up – the meatbally in a teig. I agree with Aichholzer that this is best explained as a misreading. The most likely explanation, walg, roll or wrap, suggests that the teig was firm and stiff. I would have expected a liquid batter for basting here, and perhaps that is what was originally meant. But all of this is just minor variations on a potentially interesting and maybe tasty meat dish.

The Mondseer Kochbuch is a recipe collection bound with a set of manuscript texts on grammar, dietetics, wine, and theology. There is a note inside that part of the book was completed in 1439 and, in a different place, that it was gifted to the abbot of the monastery at Mondsee (Austria). It is not certain whether the manuscript already included the recipes at that point, but it is likely. The entire codex was bound in leather in the second half of the fifteenth century, so at this point the recipe collection must have been part of it. The book was held at the monastery until it passed into the Vienna court library, now the national library of Austria, where it is now Cod 4995.

The collection shows clear parallels with the Buoch von guoter Spise. Many of its recipes are complex and call for expensive ingredients, and some give unusually precise quantities and measurements. It is edited in Doris Aichholzer’s “Wildu machen ayn guet essen…” Drei mittelhochdeutsche Kochbücher: Edition, Übersetzung, Quellenkommentar, Peter Lang, Berne et al. 1999

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