Kuddelfleck

Ingredients
For the Sauce: 1 shallot, 2 gherkins, 2 teaspoons of capers
 * 750 gr. boiled tripe
 * 2 eggs
 * Flour, salt and pepper
 * High temperature oil
 * parsley and chives
 * 50 gr. butter
 * 1 heaped tablespoon of flour
 * ˝ 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. Take two soup bowls.
 * 2) 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.
 * 3) In 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.
 * 4) Preparation of the sauce:
 * 5) It is best to prepare the sauce prior to frying the tripe. It takes about twenty minutes to cook.
 * 6) Fry 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.
 * 7) Take 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.
 * 8) Add 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.
 * 9) Serve with boiled potatoes, and a good Elbling. This dish can equally be prepared with a tomato sauce.