Kuddelfleck — Print Recipe — The Culinary Codex

Crispy breaded tripe pieces, golden-fried until crunchy outside and tender within, served with a tangy mustard sauce and fries.

Ingredients

1 Rinse tripe thoroughly. Simmer in salted water with onion, bay leaves, and vinegar for 2-3 hours until very tender.
2 Drain and pat dry. Cut tripe into strips about 5cm long and 2cm wide.
3 Season flour with salt, pepper, and paprika. Dredge tripe strips in seasoned flour.
4 Dip floured tripe in beaten egg, then coat thoroughly in breadcrumbs.
5 Deep-fry at 180°C (350°F) for 3-4 minutes until golden and crispy.
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.