Rippliragout

Cut the ribs (*) into not too big cubes.

Clean the leek and cut into rings, steam briefly in the hot butter until soft and remove from the frying pan. Add the meat and roast it all around for about five minutes until golden. Sprinkle the flour on top and mix well. Extinguish with the white wine and boil it slightly.

Add the cream and simmer for ten minutes with the lid on.

Repeat adding the leek, add the raisins and cook for another 4 to 5 minutes. Season to taste with salt and freshly ground pepper.

Serve with boiled potatoes.

(*) Rippli: The cured and mildly smoked Swiss ham specialty – known in Germany as Selchkaree – comes from the kidney or chop of the pig. The succulent meat is available cooked or uncooked in aluminum pouches and open sales. If you buy uncooked ribs, you should ask the butcher about their salt content. It may be necessary to soak the good piece for two to three hours before roasting or grilling so that it does not taste too salty.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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