Tripe stewed with tomato sauce

Yield: 6 servings

Measure Ingredient
2 pounds Tripe
1 \N Onion, cut into halves
2 cups Cooked tomatoes
1 tablespoon Butter
2 tablespoons Flour
\N \N Salt and pepper

Choose honeycomb portions and thick section of tripe. Wash carefully, cover with hot water, add onion, cover pan and simmer 35 minutes. Cook tomatoes 10 minutes and strain through sieve. Melt butter, blend in flour, add tomatoes and seasonings and cook until thickened. Drain tripe well, cut into thin strips and drain again, pressing tripe gently to remove as much water as possible. Add sauce and heat thoroughly. Creole- Cook clove garlic, 3 bay leaves, dash of thyme and dash cayenne with tomatoes. Submitted By BRENT WILLIAMS On 11-08-94

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