She viajas a Luxembourg, the small but prosperous state of Benelux, and you want to try the most typical of its gastronomy, you must sit at the table of a good traditional restaurant and order a hassle stain. Better not find out what it is made of (since it is fried cow stomach with breadcrumbs) simply trust the good work of the cooks and let yourself go.
We could say that they are a kind of Spanish "tripe" although with a quite different flavor and texture. An ideal dish to combat the harsh winters of the Duchy and that we can find on the menu of almost all the classic restaurants in the country, especially when it is cold. Much tastier than one might think.
But if, despite all these explanations, the Kuddelfleck still seems excessive to you, you can browse other dishes of Luxembourgish gastronomy such as the overwhelming Judd mat Gaardebounen, pork cheeks with beans, the Tierteg, which is the local version of French sauerkraut and is served with mashed potatoes, or cheese kachkei, made according to the recipe brought by the Spanish in the XNUMXth century, which is served as a dessert.
As you can see, due to the geographical location of Luxembourg in the heart of Europe, the country's gastronomy has been influenced by many cultures throughout its history: Celts and Romans, Spanish and Italians, English and Austrians ...
Finally, do not forget to water everything with a good Moselle wine in any of its varieties: Riesling, Pinot Gris, Pinot Blanc or Elbling.