Friday, September 17, 2010


Fladder is a Surinamese creole delicacy. It's beef tripe boiled in a stock made from madam Jeanette peppers and some greens. It's incredibly tasty but finding a recipe proves difficult because few people (outside Surinam) like it.

I couldn't find a photo but in this video clip called Boriman (Sranang Tongo for 'cook') you see a pot with fladder at 0:50 minutes. Never mind the cocaine.

Update 18/09/10: Went to Dappermarkt and ordered a small (4 euro) fladder, vleesworst, bloedworst and very spicy yellow pepper. In the stock there were no greens but there was quite a lot of star anise.

I found just one poorly written recipe on a forum.

Wash the tripe. Doesn't say how. Clean with vinegar?

Add water to a big pot and bring to a boil. Add salt, bay leaf, onion, celeriac leaf and "other" soup vegetables, black pepper, ordinary (?) pepper, stock cube (possibly Maggi) and pepper (presumably madam Jeanette).

Add meat stock, tripe and simmer on a low fire for a long time.

The recipe doesn't mention any quantities.

Traditionally fladder is cooked with Suriname vleesworst (meat sausage) and bloedworst (blood sausage). Both sausages should not boil otherwise the skin might burst. Add at the last moment (if used).

I did find the recipe for Suriname vleesworst:

1 kilo minced meat (half beef, half pork), 2 speklapjes met zwoerd (thick slab of bacon), 2 onions, 3 cloves of garlic, fresh pepper (chili), 4 twigs celeriac leaf, 1 egg, 5 slices of old bread soaked in milk, 2 beef stock cubes, 2 teaspoons salt, 4 teaspoons sugar, black pepper, ajinomoto, pigs intestines.

Clean intestines in vinegar and run though water.

Fry onion, garlic, pepper, celerica leaf. Cool.

Mince speklap, mix with: minced meat, spices (stock cube, salt, sugar, black pepper and ajinomoto), egg, bread and onion mixture.

Fill intestines with meat mixture and steam 30 to 50 minutes.

Note: Ajinomoto is a Japanese brandname of monosodium glutamate, a flavour enhancer.
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