|Tripe||2 Pound, rinsed and sliced|
|Carrots||2 , sliced|
|Celery ribs||2 , sliced|
|Dry white wine||4 Cup (64 tbs)|
|Tomatoes||4 , peeled, seeded and chopped|
Put the tripe, carrots and celery into a large, nonreactive pot.
Add a pinch of thyme, the bay leaves, cloves, and salt and pepper to taste.
Then add the wine and tomatoes.
Cover the contents of the pot with a piece of oiled parchment paper.
Cover the pot with a tight-fitting lid, sealed with a paste made from flour, water and a few drops of oil.
Simmer the tripe for 12 hours.
Calories 430 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 3 g15%
Trans Fat 0.3 g
Cholesterol 276.7 mg92.2%
Sodium 375.4 mg15.6%
Total Carbohydrates 15 g5.1%
Dietary Fiber 2.9 g11.7%
Sugars 7.4 g
Protein 29 g58.3%
Vitamin A 125.3% Vitamin C 32%
Calcium 21.5% Iron 15.4%
*Based on a 2000 Calorie diet