Entree: Luxembourg – Southern Culinary Region – Kuddelfleck (Pan-cooked beef tripe with bacon and onions, served as a hearty regional main)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 20 min

Total 2 hrs 50 min

Ingredients

- 1.5 lb (680 g) beef tripe, cleaned (raw weight)
- 6 oz (170 g) smoked bacon, diced
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 cloves garlic, minced, about 6 g
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) dry white wine or extra stock
- 1 tbsp (15 ml) apple cider vinegar or white wine vinegar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 lb (450 g) waxy potatoes for boiling, washed and halved
- Fresh parsley, chopped, for garnish

Instructions

1. Tenderize tripe: rinse tripe well. Place in a large pot, cover with cold water, add bay leaf and a pinch of salt, bring to a simmer and cook gently until tender, 1.5–2 hours depending on thickness. Skim foam and change water once if very cloudy. Drain and let cool slightly.
2. Slice tripe: when cool enough to handle, slice tripe into 1/2-inch (1.5 cm) strips or bite-sized pieces.
3. Boil potatoes: in a separate pot, cover potatoes with salted water, bring to a boil and cook until fork-tender, 15–20 minutes. Drain and keep warm.
4. Render bacon: heat 1 tbsp (15 ml) oil in a large heavy skillet over medium heat. Add diced bacon and cook until crisp and golden. Use a slotted spoon to remove bacon, leaving fat in the pan.
5. Sauté onions and tripe: add remaining 1 tbsp (15 ml) oil to the pan if needed. Add sliced onions and cook until soft and beginning to brown, about 8–10 minutes. Add garlic and caraway seeds and cook 30 seconds. Add sliced tripe and sauté 5–7 minutes to brown slightly.
6. Make gravy: sprinkle flour over the tripe and onions and stir to coat, cooking 1–2 minutes. Gradually pour in beef stock and wine while stirring to create a smooth sauce. Add vinegar, reserved bacon, bay leaf, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Simmer gently 8–10 minutes until sauce thickens and flavors marry. Adjust seasoning; remove bay leaf.
7. Serve: plate boiled potatoes alongside or beneath a generous portion of Kuddelfleck. Garnish with chopped parsley and offer mustard or extra vinegar on the side if desired.