Rippalan with Potato Sauce

Cook the salted ribs in boiling hot water for 50 to 70 minutes until lightly simmering, depending on the thickness of the pieces. If the ribs are very heavily salted, it is advisable to pour off the water in the middle of the cooking process and replace it with new (already boiling) water. In the meantime, prepare the potato sauce. To do this, first boil the potatoes, peel them and strain one half, while cutting the other half into flakes. Melt the lard in a suitable saucepan, stir in the flour, make a light roux and deglaze with the beef broth and mix with the remaining seasoning ingredients. Stir in the strained potatoes and slowly boil down to a thick sauce. If necessary, add some more beef broth. When the sauce has reached the desired creamy consistency, stir in some sour cream and fold in the sliced potatoes. Season to taste with nutmeg. Cut the ribs widthwise into pieces and serve them hot with the potato sauce. Serve with sauerkraut.

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