gras double a la luxembourgeoise

Kuddelfleck - Luxembourgish Tripe

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Ingredients for 10 serves:

  • 2500g precooked tripes
  • 100g flour
  • 6pc eggs
  • 300g breadcrumbs
  • q.s. salt, ground pepper


  • blanch tripes for ½ hour
  • refresh and wash with a hard brush
  • cook for 2 ½ hours with a garnished bouquet
  • drain and wash again
  • cut in squares
  • season with salt and pepper
  • dip tripes into beaten egg and coat with breadcrumbs
  • heat the oven to 180˚C and fry tripes
  • arrange on a hot plate



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gras double a la luxembourgeoise

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