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Tripe Toulouse Style

Meat.World's picture
Ingredients
  Tripe 2 Pound, rinsed and cut into 2-inch, 5-centimeter squares
  Lard 4 Tablespoon
  Onions 2 Medium, chopped
  Meat stock 1 Cup (16 tbs) (Boiling)
  Milk 3⁄4 Cup (12 tbs), scalded
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Garlic/3 tablespoon, 45 milliliter finely cut chives 1 Clove (5 gm), crushed to a paste
  Egg yolk 1
  Fresh lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Melt the lard in a saucepan, add the onions and cook over medium heat until the onions are soft and beginning to turn yellow about 10 minutes.
Add the tripe and fry it for a few minutes.
Add the boiling stock and scalded milk to the pan; the tripe should be covered with liquid.
Season with salt and pepper, cover the pan and simmer over low heat for at least two hours, or until the cooking liquid is reduced by about half.
Remove the pan from the heat and stir in the parsley and the garlic or chives.
Beat the egg yolk and the lemon juice together and stir them gradually into the mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Servings: 
4

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