Kuddelfleck (Luxembourg tripe)

Tripe is currently not particularly liked in the UK, but this recipe cooked with a wine sauce may change your mind.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the tripe

• 750g boiled tripe (this should be done at the butcher's)
• 2 eggs
• Flour
• Seasoning
• Oil

For the sauce

• 1 shallots, finely chopped
• 50g butter
• 1 tablespoon of flour
• 500ml hot beef stock
• Glug of dry Reisling
• 2 gherkins, finely chopped
• 2 teaspoons capers
• Parsley
• Chives

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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