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Kuddelfleck

★ ★ ★ ★ ★ (0)
40 min
Prep
30 min
Cook
4
Servings

Ingredients

  • 600g (1 1/4 lbs) Pre-cooked beef tripe, cut into strips
  • 2 tbsp (30g) Vinegar
  • 100g (3/4 cup) Flour
  • 2 Eggs, beaten
  • 150g (1 1/2 cups) Breadcrumbs
  • Vegetable oil, for frying
  • Salt and pepper, to taste
  • Lemon wedges, to serve

Method

  1. If the tripe isn't already fully tenderised, simmer it in water with vinegar for a couple of hours until tender, then drain and cool.
  2. Cut the cooked tripe into finger-width strips and season with salt and pepper.
  3. Set up a breading station: flour in one dish, beaten egg in another, breadcrumbs in a third.
  4. Coat each strip of tripe in flour, then egg, then breadcrumbs.
  5. Heat oil in a frying pan and fry the tripe strips in batches for 3-4 minutes per side until golden and crisp.
  6. Drain on paper towels and serve hot with lemon wedges.

Introduction: Kuddelfleck reflects Luxembourg's no-waste approach to traditional butchery, transforming tripe into a crisp, breaded dish that remains a well-loved, if slightly old-fashioned, feature of home cooking and traditional taverns.

Cultural Background: Kuddelfleck reflects Luxembourg's no-waste approach to traditional butchery, transforming tripe into a crisp, breaded dish that remains a well-loved, if slightly old-fashioned, feature of home cooking and traditional taverns.

Tips: Tripe needs to be genuinely tender before breading and frying — if it's still chewy at that stage, no amount of frying will fix it, so don't skip a proper pre-cook if using raw tripe.

Variations: Serve with a simple remoulade or tartare sauce instead of lemon for a more indulgent version.

Nutrition: Approx. 380 kcal, 22g protein, 20g fat, 26g carbohydrates per serving.

FAQs:

Q: Where can I buy tripe that's already cleaned?
A: Most butchers sell pre-cleaned tripe, and many sell it already partially cooked — ask specifically for tripe intended for frying.

Q: What does kuddelfleck taste like?
A: Mild in flavour with a soft interior and crisp, golden coating — closer in texture to a breaded cutlet than to a strongly offal-flavoured dish.

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