Kuddelfleck (Luxembourg tripe)

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Kuddelfleck (Luxembourg tripe)
Kuddelfleck (Luxembourg tripe)
Servings:Serves 4
Calories per serving:246
Ready in:35 minutes
Prep. time:15 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st December 2016
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Tripe is currently not particularly liked in the UK, but this recipe cooked with a wine sauce may change your mind.

Ingredients

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For the tipe

For the sauce

Method

The tripe

  1. Cut the tripe into 5 x 8cm rectangles.
  2. In a bowl, mix the eggs and seasoning.
  3. Put the flour in another bowl
  4. Lower the tripe pieces first into the egg, and then into the flour.
  5. Now start the sauce - see below
  6. Meanwhile heat the oil pan.
  7. Fry the tripe on both sides until crisp.
  8. When cooked, place on a preheated plate covered with a paper towel.

The sauce

  1. Melt a little of the butter in a pan.
  2. Lightly fry the shallots and set aside.
  3. Melt the remaining butter on a high heat.
  4. Sift and stir in the flour into the pan and cook until golden brown.
  5. Take the pan off the heat and add a glug of wine and the beef stock.
  6. Return to the heat and bring to the boil.
  7. Remove from the heat and add the cooked shallots, gherkins, and capers.
  8. Season.
  9. Add the parsley and chopped chives.
  10. Heat through and serve with the fried tripe

Serving suggestions

Serve with boiled potatoes.

Variations

This can also serve the tripe with tomato sauce.

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