The Tipp
Traditional cauldron dish
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The ultimate expression of the authentic Habsburg-style tradition of Trieste buffets. This sumptuous and hearty dish combines the noblest, succulent and most flavorful cuts of pork, boiled continuously in the typical large pot: porzina (coppa), tongue, musetto and tasty luganeghe de cragno. The meat is extraordinarily tender and buttery, and is traditionally served with patate in tecia, sour sauerkraut and a generous sprinkling of freshly grated kren.
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