Tripe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G. Granaroli XBRG76A MM:MK VMXV03A | ||
| 3 | pounds | Honyeycomb tripe |
| 4 | tablespoons | Butter |
| 4 | tablespoons | Olive oil |
| 1 | large | Onion sliced |
| ⅓ | cup | Fresh chopped parsley |
| 8 | ounces | Can tomato sauce |
| 1 | cup | Water |
| Salt and pepper to taste | ||
Directions
Parboil the tripe for about 1 hour. When cool enough to handle, cut into strips about 1"by 3". Saute onion in butter and olive oil. When they are golden add the rest of the ingredients andmix well. Simmer for 1½ to 2 hours or until tender. If needed, add a bit more water at the end to make just a bit of sauce to soak up with some good crusty bread. Serve hot with grated cheese on the side. Don`t forget the bread.
Variation: with a few minor adjustments, you can use this as a pasta sauce. Cut the tripe a bit smaller and add about 4 more oz of tomato sauce and ½ cup of dry wine, white or red. This will give you more sauce for the spaghetti. Don`t forget to adjust the salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini