If anyone knows his way around typical Luxembourg cuisine, it’s Carlo Sauber. This time he has prepared a real winter comfort dish, Kuddelfleck Diekirch style. Even if the “original” Kuddelfleck (in red sauce) may not be everyone’s cup of tea, this version is sure to please!
Ingredients
- 2 kg of pre-cooked Kuddelfleck (tripe)
- Cold milk
- 1 bouquet garni (leek, onion, carrot & celery tied in a bundle)
- For the marinade:
- 2 onions
- Parsley
- Salt & pepper
- For breading:
- 1 egg
- Breadcrumbs
- Flour
- For the sauce:
- 1.5 l brown stock
- 50 g diced bacon
- 40 g lard
- 150 g diced vegetables (leek, celery, carrots, onions)
- 2 garlic cloves
- 30 pickled gherkins
- 20 g capers
- 100 ml tomato purée
- 1 tbsp tomato paste
- 200 ml Elbling (or other white wine)
- Parsley, chervil, tarragon
- Espelette pepper or cayenne pepper
- 30 g butter
- 30 g flour
Instructions
In advance:
- Cut the Kuddelfleck into 10 cm x 6 cm rectangles.
- Place the rectangles in a container, alternating between a layer of Kuddelfleck and a layer of onion slices mixed with parsley, salt, and freshly ground pepper.
- Pour in the cold milk and leave it to marinate for 2 hours.
For the sauce:
- In a pan, sweat the vegetables over a low heat with the lard. Drain off the fat and set aside the vegetables.
- In the same pan, reduce the tomato paste and purée to reduce the acidity.
- Deglaze with a glass of white wine, reduce by half, then add the vegetables. Boil half of the brown stock with the reduced wine for 10 minutes.
- In another pan, prepare a brown roux by melting 30 g of butter and adding 30 g of flour. Heat until it turns slightly brown. Leave it to cool.
- Pour the stock reduction and vegetables over the roux and boil for 5 minutes while whisking to prevent lumps.
- Add the garlic cloves and two pinches of Espelette or cayenne pepper.
- Simmer for 25 minutes, skimming regularly.
- Strain the sauce.
- Reduce the sauce until it becomes creamy.
- Finely chop the gherkins and mix with the capers in a bowl.
- Before serving, reheat the sauce and add the pickles, capers, parsley, chervil and tarragon.
To serve:
- Drain the meat.
- Bread the meat by dipping each piece into the flour, followed by the beaten egg and then the breadcrumbs.
- Fry in a deep fryer at 180°C.
- Serve with the sauce and potato chips (or thin potato sticks).
