|Pepper white||1⁄4 Teaspoon|
|Onions||3 Medium, sliced|
|Parsley||1 Tablespoon, chopped|
Wash tripe and place in Dutch oven or large heavy saucepan.
Cover with water.
Add salt and pepper.
Bring to a boil, lower heat, and simmer for 4 hours, or until tripe is tender.
Drain and cut tripe into pieces.
Melt 1 tablespoon butter in large skillet.
Add tripe pieces to hot butter.
Saute for 20 minutes, or until tripe is well browned.
In another skillet melt 1 tablespoon butter.
Add onions and saute until lightly browned.
Combine tripe and onions in a serving dish.
Add vinegar to pan in which tripe was cooked and cook, stirring constantly, for 3 minutes over medium heat.
Pour over tripe.
Sprinkle with chopped parsley.
Makes 4 servings.
Calories 343 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 16 g80.1%
Trans Fat 0.2 g
Cholesterol 199.1 mg66.4%
Sodium 361.6 mg15.1%
Total Carbohydrates 10 g3.4%
Dietary Fiber 2 g7.8%
Sugars 4.4 g
Protein 15 g30.4%
Vitamin A 20.5% Vitamin C 21.1%
Calcium 11.5% Iron 6.5%
*Based on a 2000 Calorie diet