Entree: Luxembourg – National Cuisine – Kuddelfleck (Pan-prepared tripe slices cooked with bacon, onions, and a savory mustard cream)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) beef tripe, cleaned and cut into 1/2-inch (1.5 cm) strips
- 6 oz (170 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) Dijon mustard
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 1/2 lb (700 g) waxy potatoes (for boiling), peeled and halved
- 1 tbsp (15 ml) white wine vinegar or lemon juice (for parboil water)

Instructions

1. Parboil the tripe: Place tripe in a large pot, cover with cold water, add 1 tbsp (15 ml) vinegar, and bring to a boil. Reduce heat and simmer 45–60 minutes until tender. Drain, rinse, and cut into the 1/2-inch strips if not already cut. Reserve.
2. Boil potatoes: While tripe simmers, place potatoes in salted water, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain and keep warm.
3. Render bacon and sauté onions: In a large skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove half the bacon pieces with a slotted spoon and set aside for garnish. Add oil and butter if needed, then add sliced onions to the skillet and cook in the bacon fat until soft and caramelized, about 10–12 minutes.
4. Brown tripe: Increase heat to medium-high, add the parboiled tripe strips to the skillet with the onions and sear until lightly browned, 5–7 minutes.
5. Deglaze and make sauce: Pour in white wine to deglaze the pan, scraping up browned bits. Add beef stock and bring to a simmer for 3–4 minutes. Whisk in Dijon mustard and heavy cream, reduce heat to low, and simmer gently until the sauce thickens slightly, 4–6 minutes.
6. Season and finish: Stir in reserved crisp bacon, season with salt and pepper, and sprinkle chopped parsley over the dish.
7. Serve: Spoon Kuddelfleck over boiled potatoes or serve alongside them, garnishing with additional parsley and the reserved bacon. Leftovers reheat gently on the stovetop with a splash of stock to loosen the sauce.