Tripe - Kuddelfleck

Ingredients

• •* 750 gr. boiled tripe
• •* 2 eggs
• •* Flour, salt and pepper
• •* High temperature oil
• •* For the Sauce:
• •1 shallot,
• •2 gherkins,
• •2 teaspoons of capers
• •* parsley and chives
• •* 50 gr. butter
• •* 1 heaped tablespoon of flour
• •* ½ litre broth or meat stock
• •* Elbling

Directions

1. 1Tripe is available ready boiled at the butchers shop. Cut it into rectangles of 5 x 8 cm. Take two soup bowls. In one mix the eggs, salt and pepper. Put the flour in the other. Dip the pieces first in the egg, and then in the flour.
2. 2In the meantime the oil has been heated in a pan. The pieces are then fried on both sides until crispy. Put the pieces when cooked on a preheated plate covered with a paper napkin.
3. 3Preparation of the sauce:
4. 4It is best to prepare the sauce prior to frying the tripe. It takes about twenty minutes to cook.
5. 5Fry the finely chopped shallots in some butter, and place to one side. Melt the rest of the butter on a strong heat. Sieve and stir in the flour, allowing it to brown.
6. 6Take the pot from the heat and slowly add the stock, still stirring. Cook for a while longer, stirring occasionally. Add a good slug of Elbling or other dry white wine.
7. 7Add the cooked shallots, the gherkins, finely chopped, and the capers. Season to taste with salt, pepper, and perhaps Tabasco. Add the parsley and chopped chives.
8. 8Serve with boiled potatoes, and a good Elbling. This dish can equally be prepared with a tomato sauce.