Kittchen

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Weekly market stall in Münster, which advertises Münsterland töttchen made from pure beef

Töttchen is a Westphalian specialty from the Münsterland . It was originally considered "poor people's food".

Originally a calf's head and offal such as lungs , heart, etc. from beef as well as onions and vinegar cooked into a sweet and sour ragout . Töttchen is now offered in a slightly different way in many restaurants in the Münsterland region. Instead of offal, veal and veal tongue are mainly used. Especially in southern Münsterland in the region around Ascheberg Töttchen is also the brunch of shooting festivals served.

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  • Der Brockhaus Kochkunst , Mannheim 2007 Article Westphalian cuisine
  • Nikolai Buroh / Bärbel Schermer: The Teubner Book German Cuisine , 2008, p. 253

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