Kuddelfleck
Kuddelfleck Recipe from Luxembourg: Tripe, Eggs, Flour, and More
Introduction
Kuddelfleck is a traditional German dish made with boiled tripe that is breaded and fried until crispy, then served with a flavorful sauce. This dish has a unique texture and flavor that is sure to delight your taste buds.
History
Kuddelfleck has been a popular dish in Germany for many years, especially in the Rhineland region. It is often enjoyed as a hearty and comforting meal, perfect for cold winter days. The dish has its roots in traditional German cuisine and has been passed down through generations.
Ingredients
Tripe
How to prepare
- Tripe is available already boiled at the butcher's shop. Cut it into rectangles measuring 5 x 8 cm.
- Take two soup bowls. In one, mix the eggs, salt, and pepper. Put the flour in the other bowl.
- Dip the pieces first in the egg mixture, and then in the flour.
- Meanwhile, heat the oil in a pan.
- Fry the pieces on both sides until crispy.
- Place the cooked pieces on a preheated plate covered with a paper napkin.
Sauce
- It is best to prepare the sauce before frying the tripe. It takes about twenty minutes to cook.
- Fry the finely chopped shallots in some butter, and set them aside.
- Melt the remaining butter over high heat.
- Sieve and stir in the flour, allowing it to brown.
- Remove the pot from the heat and slowly add the stock while stirring.
- Cook for a while longer, stirring occasionally.
- Add a good amount of Elbling or other dry white wine.
- Add the cooked shallots, finely chopped gherkins, and capers.
- Season to taste with salt, pepper, and perhaps tabasco.
- Add the parsley and chopped chives.
- Serve with boiled potatoes and a good Elbling wine.
- This dish can also be prepared with a tomato sauce.
Variations
- You can also prepare Kuddelfleck with a tomato-based sauce for a different flavor profile.
Cooking Tips & Tricks
Make sure to cut the tripe into evenly sized rectangles for even cooking.
- Be sure to fry the tripe in hot oil to achieve a crispy texture.
- Prepare the sauce before frying the tripe to ensure it is ready to serve when the tripe is cooked.
- Season the sauce to taste with salt, pepper, and other seasonings for a flavorful finish.
Serving Suggestions
Serve Kuddelfleck with boiled potatoes and a crisp green salad for a complete meal.
Cooking Techniques
Frying the tripe until crispy is key to achieving the perfect texture for this dish.
Ingredient Substitutions
If you cannot find tripe, you can use thinly sliced beef or pork as a substitute.
Make Ahead Tips
You can prepare the sauce ahead of time and reheat it when ready to serve.
Presentation Ideas
Serve Kuddelfleck on a platter with the sauce drizzled over the top for an elegant presentation.
Pairing Recommendations
Kuddelfleck pairs well with a dry white wine, such as Elbling, to complement the flavors of the dish.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
300 per serving
Carbohydrates
25g per serving
Fats
15g per serving
Proteins
20g per serving
Vitamins and minerals
Kuddelfleck is a good source of iron and vitamin B12.
Alergens
Contains eggs and wheat flour.
Summary
Kuddelfleck is a high-protein dish with moderate amounts of carbohydrates and fats. It is a hearty and satisfying meal.
Summary
Kuddelfleck is a delicious and comforting German dish made with crispy fried tripe and a flavorful sauce. It is a hearty meal that is sure to satisfy your hunger and delight your taste buds.
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Kuddelfleck. It was during a trip to Germany many years ago, when I was just a young girl. My family and I were visiting some relatives in a small village in the countryside, and one evening, my great-aunt Maria invited us over for dinner.
As soon as we walked into her cozy kitchen, I was hit with the most incredible aroma. Aunt Maria was standing over the stove, stirring a pot of what looked like hearty stew. She smiled warmly at us and beckoned us to the table, where she had already set out bowls of steaming hot Kuddelfleck.
I had never heard of this dish before, but one taste was all it took for me to fall in love. The tender strips of tripe, simmered in a rich tomato broth with chunks of potatoes and carrots, were a revelation. The flavors were earthy and comforting, with just a hint of tanginess from the vinegar and mustard.
I begged Aunt Maria to teach me how to make Kuddelfleck, and she was more than happy to oblige. She walked me through the process step by step, explaining the importance of each ingredient and technique. I was mesmerized by her skill and passion for cooking, and I knew then and there that I wanted to learn as much as I could from her.
Over the years, I have made Kuddelfleck countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, who have all marveled at its unique and delicious flavors. And now, I am thrilled to pass it down to you, my dear grandchild, so that you may continue the tradition and enjoy this special dish for years to come.
To make Kuddelfleck, you will need the following ingredients:
- 1 pound of tripe, cleaned and cut into strips
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 can of diced tomatoes
- 1 cup of beef broth
- 2 tablespoons of vinegar
- 1 tablespoon of mustard
- Salt and pepper to taste
To begin, heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the tripe strips and cook until browned on all sides, about 5 minutes.
Next, add the potatoes and carrots to the pot and stir to combine. Pour in the diced tomatoes and beef broth, and bring the mixture to a simmer. Cover the pot and let it cook for about 45 minutes, or until the tripe is tender.
In a small bowl, whisk together the vinegar and mustard. Stir this mixture into the pot and season with salt and pepper to taste. Let the stew simmer for another 10 minutes to allow the flavors to meld together.
Serve the Kuddelfleck hot, garnished with a sprinkle of fresh parsley. Enjoy it with a crusty loaf of bread and a glass of red wine for a truly satisfying meal.
I hope you will enjoy making and eating Kuddelfleck as much as I have over the years. Remember to savor each bite and appreciate the love and history that goes into every dish. Bon appétit!
Categories
| Caper Recipes | Chives Recipes | Egg Recipes | Luxembourgish Meat Dishes | Luxembourgish Recipes | Main Dish Recipes | Potato Recipes | Shallot Recipes | Stock And Broth Recipes | Tripe Recipes | White Wine Recipes |