Kuddelfleck (Tripe) is a traditional Luxembourger recipe for a classic dish of prepared tripe that are floured, fried and served in a white sauce with shallots, gherkins, capers, parsley and chives. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Tripe (Kuddelfleck).
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Ingredients:
For the Sauce:
1 shallot, finely chopped
2 gherkins, very finely chopped
2 tsp capers, finely chopped
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
50g butter
1 tbsp (heaped) plain flour
500ml meat broth or meat stock
dry white wine
a few drops of Tabasco sauce (if desired)
For the Fried Tripe:
750g boiled tripe (source prepared tripe from your butcher)
2 eggs
200g plain flour
salt and freshly-ground black pepper, to taste
groundnut oil for frying (or any oil that will take a high temperature)
Method:
Begin with the sauce. Melt a little butter in a pan, add the shallots and fry for about 4 minutes, or until soft. Take off the heat and set aside.
Melt the remaining butter in a second pan over high heat. Sift over the flour and stir into the butter, cooking, stirring constantly, until lightly browned. Take the pan off the heat and whisk in the stock until smooth. Return to the heat and cook for a few minutes more, stirring gently then add a generous slug of the white wine. Now add the gherkins and the capers.
Adjust the seasonings to taste (add a little Tabasco, if desired) and set aside to keep warm.
Now prepare the tripe. Whisk the eggs in a bowl. Season the flour in another bowl and arrange on a plate. Heat the oil to a depth of about 1cm in a pan then slice the tripe into pieces about 5 x 8cm in size. Dip the tripe first in the eggs and then in the flour. Drop the pieces in the oil and fry on both sides until crisp. When done, drain the pieces on kitchen paper and arrange on a serving plate.
Stir the chives and parsley into the sauce pour over the tripe and serve with boiled potatoes.
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