Kuddelfleck

Description
Tripe

Ingredients

 * 750 g boiled tripe
 * 2 eggs
 * flour, salt and pepper
 * high temperature oil

Sauce

 * 1 shallot
 * 2 gherkins
 * 2 teaspoons of capers
 * parsley and chives
 * 50 g butter
 * 1 heaped tablespoon of flour
 * ½ litre broth or meat stock
 * Elbling

Directions

 * 1) Tripe is available ready boiled at the butcher's shop. Cut it into rectangles of 5 x 8 cm.
 * 2) Take two soup bowls. In one mix the eggs, salt and pepper. Put the flour in the other.
 * 3) Dip the pieces first in the egg, and then in the flour.
 * 4) In the meantime the oil has been heated in a pan.
 * 5) The pieces are then fried on both sides until crispy.
 * 6) Put the pieces when cooked on a preheated plate covered with a paper napkin.

Sauce

 * 1) It is best to prepare the sauce prior to frying the tripe. It takes about twenty minutes to cook.
 * 2) Fry the finely chopped shallots in some butter, and place to one side.
 * 3) Melt the rest of the butter on a strong heat.
 * 4) Sieve and stir in the flour, allowing it to brown.
 * 5) Take the pot from the heat and slowly add the stock, still stirring.
 * 6) Cook for a while longer, stirring occasionally.
 * 7) Add a good slug of Elbling or other dry white wine.
 * 8) Add the cooked shallots, the gherkins, finely chopped, and the capers.
 * 9) Season to taste with salt, pepper, and perhaps tabasco.
 * 10) Add the parsley and chopped chives.
 * 11) Serve with boiled potatoes, and a good Elbling.
 * 12) This dish can equally be prepared with a tomato sauce.