Frankfurter Rippchen

Frankfurter Rippchen also known as Frankfurt-style ribs is a traditional German dish, particularly popular in the Hesse region, and specifically in its largest city, Frankfurt. The dish consists of cured pork cutlets that are slowly simmered in sauerkraut or meat broth, and then served with sauerkraut, mashed potatoes, and mustard.

History

The origins of Frankfurter Rippchen date back to the 18th century. The dish was traditionally prepared in large quantities for communal feasts and celebrations. It was particularly popular during the cold winter months, as the curing process allowed the meat to be preserved for extended periods of time.

Preparation

The preparation of Frankfurter Rippchen involves several steps. First, the pork cutlets are cured in a mixture of salt, sugar, and various spices. This process, which can take several days, gives the meat its distinctive flavor. After curing, the cutlets are slowly simmered in sauerkraut or meat broth until they become tender. The dish is typically served with sauerkraut, mashed potatoes, and mustard.

Cultural Significance

Frankfurter Rippchen is considered a staple of Hessian cuisine and is a common dish in many traditional German restaurants. It is often served on special occasions and is a popular choice for Christmas and New Year's Eve meals. The dish is also a common sight at local festivals and fairs in the Hesse region.

See Also

• German cuisine
• Hesse
• Frankfurt