Crispy breaded tripe pieces, golden-fried until crunchy outside and tender within, served with a tangy mustard sauce and fries.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Rinse tripe thoroughly. Simmer in salted water with onion, bay leaves, and vinegar for 2-3 hours until very tender.
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2
Drain and pat dry. Cut tripe into strips about 5cm long and 2cm wide.
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3
Season flour with salt, pepper, and paprika. Dredge tripe strips in seasoned flour.
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4
Dip floured tripe in beaten egg, then coat thoroughly in breadcrumbs.
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5
Deep-fry at 180°C (350°F) for 3-4 minutes until golden and crispy.
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6
Drain on paper towels. Serve immediately with mustard sauce and thick-cut fries.
Did You Know?
Kuddelfleck stalls at the Schueberfouer fair in Luxembourg City draw long queues of locals who consider it the ultimate fairground treat.
Chef's Notes
Equipment Tips
- large pot
- deep fryer
- breading station
Garnishing
lemon wedge, mustard
Accompaniments
fries, coleslaw
The Story Behind Kuddelfleck
Kuddelfleck is Luxembourg's beloved offal dish, reflecting the frugal tradition of using every part of the animal. Originally working-class food, it became a celebrated fair delicacy at the Schueberfouer and other festivals. The crispy breaded preparation transforms humble tripe into a crunchy, satisfying street food that Luxembourgers crave year-round.
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