Kutteln or Kaldaunen, mark, Pansen, loose, Rumen, Potenellen is the kitchen-linguistic name for usually in strips cut the Vormagen of Wiederkäuern. They belong to the Innereien. Beside Kutteln of the sheep and from the already even corrosive calf becomeabove all Kutteln of the cattle uses.
In order to make it enjoyable, Kutteln must thoroughly cleaned, ofadhering tallow to release, several hours land on water and finally about ten hours in seawaters be refined. The Kochzeit can vary strongly and depends on the age of the animal. So prepared Kutteln is available with the butcher and can be processed then after prescription. Uncleaned one “becomes green” to Kutteln givesa good dog fodder off, have however for humans a very unusual smell to cow stable.
Famous Kuttelgerichte is sour Kutteln, Tripesà la mode de Caen, Trippa alla fiorentina, Lampredotto and Callos A la Madrileña. İşkembe Çorbası, a simple Kuttelsuppe, belongs to the Turkish national courts, exactly the same as the Ciorba de Burta (sour Kuttelsuppe) in Romania or Flaki in Poland.