Kuddelfleck Luxembourgeois
Kuddelfleck is a traditional Luxembourgish dish made from tripe, which is coated in breadcrumbs and fried until crispy. It is typically served with a rich white wine sauce or a spicy tomato sauce, often accompanied by boiled potatoes. This dish exemplifies the historical practice of using all parts of an animal.
🧂 Ingredients
- 1.5 kg Boiled tripe(cut into 5x8 cm rectangles)
- 3 large Eggs
- 200 g Flour(for coating)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 500 ml Vegetable oil(for frying)
- 50 g Butter(for sauce)
- 2 medium Shallots(finely chopped)
- 1 heaped tbsp All-purpose flour(for sauce)
- 500 ml Beef stock(hot)
- 100 ml Dry Riesling wine
- 2 medium Gherkins(finely chopped)
- 2 tsp Capers(drained)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh chives(chopped)
👨🍳 Instructions
- 1
Prepare the sauce: Melt 50g butter in a saucepan over medium heat. Add the chopped shallots and sauté until softened, about 5 minutes. Stir in 1 heaped tablespoon of flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the hot beef stock and the Riesling wine until smooth. Bring to a simmer, then reduce heat and cook for at least 2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded.
- 2
Stir the chopped gherkins, capers, parsley, and chives into the sauce. Season with salt and pepper to taste. Keep warm.
- 3
Prepare the tripe for frying: In a shallow bowl, whisk together the eggs, salt, and pepper. Place the flour in another shallow bowl. Dip each piece of tripe first into the egg mixture, then dredge in the flour, ensuring it is evenly coated.
💡 Tip: Ensure tripe is well-drained after boiling to prevent sogginess. - 4
Heat about 2-3 cm of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches about 180°C (350°F). Carefully add the floured tripe pieces in batches, without overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
💡 Tip: Use a thermometer to ensure the oil is at the correct temperature for optimal crispiness. - 5
Remove the fried kuddelfleck from the oil with a slotted spoon and place on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the warm sauce and boiled potatoes on the side.
💡 Tip: Serving immediately ensures the best crispy texture.
💡 Pro Tips
- ✓Tripe can be purchased pre-boiled from a butcher.
- ✓Ensure the oil is hot enough before frying to achieve a crispy coating.
- ✓The long simmering time for the sauce is crucial for developing deep flavor.
🔄 Variations
- For a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce.
- Some recipes suggest adding a splash of vinegar to the sauce for a tangy note.