Baden-Württemberg, commonly shortened to BW or BaWü, is a German state in Southwest Germany, east of the Rhine, which forms the southern part of Germany's western border with France. With more than 11.07 million inhabitants as of 2019 across a total area of nearly 35,752 km2 (13,804 sq mi), it is the third-largest German state by both area and population. As a federated state, Baden-Württemberg is a partly-sovereign parliamentary republic. The largest city in Baden-Württemberg is the state capital of Stuttgart, followed by Mannheim and Karlsruhe. Other major cities are Freiburg im Breisgau, Heidelberg, Heilbronn, Pforzheim, Reutlingen, Tübingen, and Ulm.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
The Swabian Jura, sometimes also named Swabian Alps in English, is a mountain range in Baden-Württemberg, Germany, extending 220 km (140 mi) from southwest to northeast and 40 to 70 km in width. It is named after the region of Swabia.
A fajita, in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Spätzle ( ), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce. Commonly associated with Swabia and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Slovenia, Lorraine, Moselle and South Tyrol.
Maultaschen, lit. 'mouth bags') are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices. Maultaschen are typically 8–12 centimetres across. They are square or rectangular in shape.
Swabia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of Swabia, one of the German stem duchies, representing the historic settlement area of the Germanic tribe alliances named Alemanni and Suebi.
Tripe soup or tripe stew is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe.
The abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants. It secretes rennet, which is used in cheese creation.
Gopchang (Korean: 곱창) is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pig, or to a gui made of the small intestines. The latter is also called gopchang-gui. The tube-shaped offal is chewy with rich elastic fibers.
Wurstsalat is a tart sausage salad prepared with distilled white vinegar, oil and onions. A variation of the recipe adds strips of pickled gherkin. It is generally made from boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst. It is a traditional snack in Southern Germany, Alsace, Switzerland and Austria.
Flaki or flaczki is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of pork tripe.
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
Baodu is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst and the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.
Ghivetch is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bulgaria. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The Washington Post in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews".
