Kuddelfleck with Mustard Sauce

Ingredients

• 500g (1.1 lb) tripe 500g (1.1 lb) tripe
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• For the mustard sauce: For the mustard sauce:
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the tripe, chopped onion, minced garlic, bay leaves, and beef broth. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the tripe is tender.
2. 2.
   Remove the tripe from the pot and let it cool slightly. Slice it into small pieces.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Add the sliced tripe and fry until golden and crispy, about 5 minutes per side. Season with salt and pepper.
4. 4.
   In a separate saucepan, whisk together the Dijon mustard, heavy cream, sugar, white vinegar, salt, and pepper. Cook over low heat until the sauce thickens slightly.
5. 5.
   Serve the crispy tripe with the mustard sauce on the side.

Treat your ingredients with care...

• Tripe — Make sure to clean the tripe thoroughly before cooking by removing any excess fat or membranes. This will help achieve a tender and flavorful result.

Tips & Tricks

• If you prefer a spicier mustard sauce, add a pinch of cayenne pepper or a dash of hot sauce.
• Serve Kuddelfleck with a side of sauerkraut or German potato salad for a complete meal.
• For a lighter version, you can substitute the heavy cream in the mustard sauce with Greek yogurt.

Serving advice

Serve Kuddelfleck hot, with the crispy tripe arranged on a plate and the mustard sauce served on the side. Garnish with fresh parsley for added freshness and color.

Presentation advice

Arrange the golden-brown crispy tripe slices in an appealing pattern on the plate. Drizzle the mustard sauce over the tripe or serve it in a small dipping bowl alongside the dish. Add a sprig of fresh herbs for an elegant touch.