Kuddelfleck Luxembourgeois
Luxembourgish Tripe
A traditional Luxembourgish dish featuring tripe, typically coated in breadcrumbs and fried until crispy, often served with a flavorful sauce. It's a hearty and unique delicacy.
🧂 Ingredients
- 1 kg Beef tripe(cleaned and prepared)
- 1 Onion(quartered)
- 1 Bay leaf
- 5-6 Peppercorns
- to taste Salt
- 100 g All-purpose flour(for dredging)
- 2 Eggs(beaten, for dipping)
- 200 g Breadcrumbs(panko or regular)
- for frying Vegetable oil
- 2 tbsp Butter(for sauce)
- 2 Shallots(finely chopped, for sauce)
- 200 ml Dry white wine(for sauce)
- 100 ml Heavy cream(for sauce)
- 1 tbsp Dijon mustard(for sauce)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the tripe thoroughly under cold water.
💡 Tip: Ensure the tripe is well-cleaned before cooking. - 2
Place the tripe in a large pot with the quartered onion, bay leaf, peppercorns, and enough water to cover generously. Add salt.
💡 Tip: Using a pressure cooker can significantly reduce cooking time. - 3
Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the tripe is very tender.
💡 Tip: The tripe should be easily pierced with a fork. - 4
Drain the tripe and let it cool slightly. Cut it into bite-sized pieces or strips.
💡 Tip: Allowing it to cool makes it easier to handle and cut. - 5
Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.
💡 Tip: Season the flour and breadcrumbs with a little salt and pepper. - 6
Dredge each piece of tripe first in flour, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs.
💡 Tip: Press the breadcrumbs firmly to ensure they adhere well. - 7
Heat about 2-3 cm of vegetable oil in a large skillet or deep fryer over medium-high heat.
💡 Tip: The oil should be hot enough to sizzle when a breadcrumb is dropped in. - 8
Fry the breaded tripe pieces in batches until golden brown and crispy on all sides.
💡 Tip: Do not overcrowd the pan, as this will lower the oil temperature and result in soggy tripe. - 9
Remove the fried tripe with a slotted spoon and drain on paper towels.
💡 Tip: Drain well to remove excess oil. - 10
To make the sauce: Melt butter in a small saucepan over medium heat. Add chopped shallots and sauté until softened.
💡 Tip: Be careful not to burn the shallots. - 11
Pour in the white wine and simmer for 2-3 minutes to reduce slightly.
- 12
Stir in the heavy cream and Dijon mustard. Heat gently until the sauce is warmed through and slightly thickened. Season with salt and pepper to taste.
💡 Tip: Do not boil the sauce after adding the cream. - 13
Serve the crispy Kuddelfleck hot, drizzled with the white wine and mustard sauce, and garnished with fresh parsley.
💡 Tip: This dish is best enjoyed immediately after frying.
💡 Pro Tips
- ✓Sourcing good quality, pre-cleaned tripe is essential for this recipe.
- ✓If you prefer a different sauce, a simple white wine sauce or a spicy tomato sauce are also traditional accompaniments.
- ✓Leftover fried tripe can be reheated in a hot oven or air fryer to regain crispiness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes call for a spicy tomato sauce instead of the white wine and mustard sauce.
- For a simpler version, the tripe can be boiled and served directly with a sauce, without breading and frying.