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.

Tripe Cucumber Salad (kuddelkoummer)

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

  1. 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.
  2. In a large bowl, combine the cooked tripe, sliced cucumbers, and red onion.
  3. In a small bowl, whisk together the white vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
  4. 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