Best 4. Frankfurter Rippchen in Frankfurt
A hearty tavern classic, these are cured (but not smoked) pork cutlets or ribs, slowly simmered in broth or sauerkraut until tender. The result is a succulent, pale pink meat that is salty and savory. Unlike many other German pork dishes, Rippchen are prized for their moist, tender texture rather than a crispy crust. They are the quintessential main course of a Frankfurt tavern dinner, almost always served with a mountain of sauerkraut, creamy mashed potatoes, and a side of sharp yellow mustard.
Frankfurter Rippchen (Cured pork ribs) · say “4. Frankfurter Rippchen” ·
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Why locals care
A hearty tavern classic, these are cured (but not smoked) pork cutlets or ribs, slowly simmered in broth or sauerkraut until tender. The result is a succulent, pale pink meat that is salty and savory. Unlike many other German pork dishes, Rippchen are prized for their moist, tender texture rather than a crispy crust. They are the quintessential main course of a Frankfurt tavern dinner, almost always served with a mountain of sauerkraut, creamy mashed potatoes, and a side of sharp yellow mustard.