Swell the rolled barley in the broth (I) at a moderate temperature. Boil the meat broth (Ii) and let the beef liver cook in it at a moderate temperature until fork-tender.
Put the liver with the neck of pork and the rind through a fine mincer and season with salt, clove pepper and pepper. Mix with the rolled barley, tie everything together in a harness and cook in the remaining broth for 2 hours.
Take off the harness and fry the knipples in lard, stirring, until they form crusts. Serve with gherkins and fried potatoes.
Knipp is a Bremen specialty. In the past, the dish was prepared from the leftovers that resulted from the slaughter of pigs: Offal and bacon rinds were put through the grinder, mixed with porridge, fried and then served either with fried potatoes and gherkins or alternatively with apple puree. Today, Knipp is mainly eaten in restaurants – preferably after a long winter walk. The most popular Knipp address in Bremen is the “Schleuse” restaurant on the Wuemmedeich.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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