Tripe Cucumber Salad (kuddelkoummer)
Tripe Cucumber Salad, known as Kuddelkoummer in Luxembourg, is a refreshing and light salad that is perfect for a hot summer day. This traditional Luxembourgian dish combines tender tripe with crisp cucumbers, creating a unique and flavorful salad.
Ingredients
- 1 lb tripe, cleaned and sliced
- 2 cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil and add the tripe. Cook for 1 hour or until tender. Drain and let it cool.
- In a large bowl, combine the cooked tripe, sliced cucumbers, and red onion.
- In a small bowl, whisk together the white vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 10g
- Fat
- 6g
Supplies
Large pot Knife Cutting board Bowl
Tools
Whisk
Serving suggestions
Serve the Tripe Cucumber Salad as a side dish with grilled meats or as a light lunch on its own.
Tips & tricks
For a tangy twist, add a squeeze of fresh lemon juice to the dressing before tossing with the salad.
Cost
$10