Pork Tripe Sausage

Pork Tripe Sausage

(G’fillte Seimawe)

Culinary Food Region 2

More commonly called “stuffed pig’s stomach,” this oversized sausage is considered one of the Pennsylvania Dutch “national dishes” and is often a featured food at church suppers, fire hall dinners, and several regional hotels and restaurants. The origin of this dish is ancient, tracing to the Celto-Roman culture of the Rhine Valley. It persisted as a regional festive food associated with mid-winter butchering in Southwest Germany and Alsace, where it is still eaten today. The Pennsylvania Dutch who emigrated from those areas of Europe brought the dish with them and have lionized it in both poetry and folk song. In spite of its unromantic name, the dish is very good and the variations on what goes into the stuffing are numerous: we have recorded at least 50 different ways of making it. It is excellent when served with a crisp white wine.