Tripe Dish (kuddelfleck)
Tripe Dish (Kuddelfleck) is a traditional dish from Luxembourgian cuisine, made with tender tripe and a flavorful sauce.
Ingredients
- 1 kg tripe, cleaned and cut into strips
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 500ml beef broth
- 250ml white wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the tripe and brown it on all sides.
- Stir in the carrots, celery, beef broth, white wine, bay leaves, and thyme.
- Season with salt and pepper, then cover and simmer for 2 hours, stirring occasionally.
- Once the tripe is tender, remove the bay leaves and adjust the seasoning if needed.
- Serve the tripe dish hot, accompanied by crusty bread or boiled potatoes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring cups Measuring spoons
Tools
Serving platter Tongs Ladle
Serving suggestions
Serving suggestion: Enjoy the tripe dish with a side of steamed vegetables and a glass of Luxembourgian white wine.
Tips & tricks
Tip: Soaking the tripe in milk before cooking can help reduce its strong flavor.
Cost
$20