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Kuddelfleck — Diekirch-style

By KACHEN

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!

Kuddelfleck – Diekirch-style

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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:

  1. Cut the Kuddelfleck into 10 cm x 6 cm rectangles.
  2. 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.
  3. Pour in the cold milk and leave it to marinate for 2 hours.

For the sauce:

  1. In a pan, sweat the vegetables over a low heat with the lard. Drain off the fat and set aside the vegetables.
  2. In the same pan, reduce the tomato paste and purée to reduce the acidity.
  3. 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.
  4. 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.
  5. Pour the stock reduction and vegetables over the roux and boil for 5 minutes while whisking to prevent lumps.
  6. Add the garlic cloves and two pinches of Espelette or cayenne pepper.
  7. Simmer for 25 minutes, skimming regularly.
  8. Strain the sauce.
  9. Reduce the sauce until it becomes creamy.
  10. Finely chop the gherkins and mix with the capers in a bowl.
  11. Before serving, reheat the sauce and add the pickles, capers, parsley, chervil and tarragon.

To serve:

  1. Drain the meat.
  2. Bread the meat by dipping each piece into the flour, followed by the beaten egg and then the breadcrumbs.
  3. Fry in a deep fryer at 180°C.
  4. Serve with the sauce and potato chips (or thin potato sticks).

KACHEN
KACHEN

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