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{{#seo:
|title=Kuddelfleck (Luxembourg tripe) recipe
|titlemode=replace
|keywords=#tripe #flour #shallots #butter #gherkins #eggs #capers #sauce #chives #parsley #wine
|hashtagrev=032020
|description=Tripe is currently not particularly liked in the UK, but this recipe cooked with a wine sauce may change your mind.
}}

[[Tripe]] is currently not particularly liked in the UK, but this recipe cooked with a [[Wine|wine]] [[Sauce|sauce]] may change your mind.
{{recipesummary
|DatePublished=21st December 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 35 minutes
|PrepTime = 15 minutes
|CookTime = 20 minutes
|TotalCalories = 985
|PortionCalories = 246
|Image = [[Image:Kuddelfleck Luxembourg tripe recipe.jpg|middle|none|alt=Electus]]
}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Nice try''

4.3/5

But not for me

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>
{{RecipeIngredients
|'''For the tripe'''
| 750g [[Boiled|boiled]] [[Tripe|tripe]] (this should be done at the butcher's)
| 2 [[Eggs|eggs]]
| [[Flour]]
| Seasoning
| [[Oil]]
|'''For the sauce'''
| 1 [[Shallots|shallots]], finely chopped
| 50g [[Butter|butter]]
| 1 tablespoon of [[Flour|flour]]
| 500ml hot [[Beef Stock|beef stock]]
| Glug of dry Reisling
| 2 [[Gherkins|gherkins]], finely chopped
| 2 teaspoons [[Capers|capers]]
| [[Parsley]]
| [[Chives]]
}}

===Method===
{{RecipeMethod
|'''The tripe'''
| Cut the [[Tripe|tripe]] into 5 x 8cm rectangles.
| In a bowl, mix the [[Eggs|eggs]] and seasoning.
| Put the [[Flour|flour]] in another bowl
| Lower the [[Tripe|tripe]] pieces first into the [[Egg|egg]], and then into the [[Flour|flour]].
| Now start the [[Sauce|sauce]] - see below
| Meanwhile heat the [[Oil|oil]] pan.
| [[Fry]] the [[Tripe|tripe]] on both sides until crisp.
| When cooked, place on a preheated plate covered with a [[Paper towel|paper towel]].
|'''The sauce'''
| Melt a little of the [[Butter|butter]] in a pan.
| Lightly [[Fry|fry]] the [[Shallots|shallots]] and set aside.
| Melt the remaining [[Butter|butter]] on a high heat.
| Sift and stir in the [[Flour|flour]] into the pan and cook until golden [[Brown|brown]].
| Take the pan off the heat and add a glug of [[Wine|wine]] and the [[Beef Stock|beef stock]].
| Return to the heat and bring to the [[Boil|boil]].
| Remove from the heat and add the cooked [[Shallots|shallots]], [[Gherkins|gherkins]], and [[Capers|capers]].
| Season.
| Add the [[Parsley|parsley]] and chopped [[Chives|chives]].
| Heat through and serve with the [[Fried|fried]] [[Tripe|tripe]]
}}
===Serving suggestions===
Serve with [[Boiled potatoes|boiled potatoes]].
===Variations===
This can also serve the [[Tripe|tripe]] with [[Tomato sauce|tomato sauce]].
{{RecipeLine}}
[[Category:Recipes|Tripe]]
[[Category:Luxembourg recipes|Tripe]]
[[Category:Main courses|Tripe]]
[[Category:Beef recipes|Tripe]]
[[Category:Offal recipes|Tripe]]
[[Category:Cooking with wine|Tripe]]
[[Category:Pan fried|Tripe]]

<code 'hashtagrev:12032020'>[[Special:Search/tripe|#tripe]] [[Special:Search/flour|#flour]] [[Special:Search/shallots|#shallots]] [[Special:Search/butter|#butter]] [[Special:Search/gherkins|#gherkins]] [[Special:Search/eggs|#eggs]] [[Special:Search/capers|#capers]] [[Special:Search/sauce|#sauce]] [[Special:Search/chives|#chives]] [[Special:Search/parsley|#parsley]] [[Special:Search/wine|#wine]]
</code>

Kuddelfleck (Luxembourg tripe) - Revision history

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