Legend says that the stew was first served to hungry soldiers in Gaisburg in the 19th century and became so popular that soldiers stationed more distantly marched all the way to Gaisburg to enjoy it. Thus, the name "Gaisburger Marsch" means "March to Gaisburg". Thin pancakes are cut into slices and are used as an add-in in a clear broth. As they get soaked very quickly, they are added just before serving. Although, due to the fact that the region was not always one of prosperity, not much meat was used in the kitchen there are still some regional specialties with meat, e.g. lamb roast with Spätzle or the fried onion roast. Many recipes use tripe which was inexpensive and therefore affordable for the common and poor people. Very well known (although not loved by everyone) are Saure Kutteln which is tripe cut into slices, steamed in roux and then acidified with vinegar or wine. Other famous dishes using tripe are "Saure Nieren" (lit. sour kidneys) and "Saure Leber" (sour liver), both prepared by cutting the innard in slices, pan-fry them and cook them in a sauce before serving them with either Spätzle or home fries and a green salad. Popular is also the Swabian Wurstsalat which is a mixture of different kinds of Wurst that are sliced, mixed together with onion, pickles and chive and dressed with an oil-vinegar-vinaigrette and eaten with bread. Fish dishes are often made with Bodenseefelchen which are caught in the Lake Constance. The bright and consistent flesh is often pan-fried in butter, but can also be served steamed or smoked. Filderkraut is a special kind of Sauerkraut which is not prepared from ordinary white cabbage but from pointed cabbage which is grown on the Fildern Plains near Stuttgart. The Swabian potato salad is also very famous in Germany and even in other countries. In contrast to the mayonnaise-dressed potato salad in Northern Germany, it is lighter and contains less fat. Waxy potatoes are cooked and peeled when they are still hot. Then they are sliced and mixed with diced onions before they are poured over with warm broth, vinegar and oil (great emphasis is laid on the fact that the liquid components are not mixed before being poured over the potatoes although the chronological order may vary from recipe to recipe).