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Italian Stewed Tripe

Fresh.n.Natural's picture
Ingredients
  Veal tripe 1 1⁄2 Pound
  Stock 2 Quart
  Salt 1 Teaspoon
  Stalk celery and top 1 , chopped
  Cloves 2
  Oil 3 Tablespoon
  Onions 2 , chopped
  Carrots 2 , diced
  Green pepper 1 , chopped
  Bacon 1⁄4 Pound, broiled
  Tomatoes 1 Cup (16 tbs), stewed
  Red beans 1 Cup (16 tbs), cooked
  Cabbage 1⁄2 Small, sliced
  Potatoes 3 Large, diced
  Saffron 1 Pinch
  Sage 1⁄2 Teaspoon
  Nutritional yeast 3 Tablespoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

Cover and simmer for 2 hours.
Remove tripe from stock.
Cut into thin strips.
Heat oil.
Saute onions, carrots and green peppers.
Return tripe to pot with sauteed vegetables and tomatoes.
Cover and simmer for 5 minutes.
Add beans, cabbage, potatoes, cover again and simmer for 20 minutes more.
Add saffron, sage and yeast, and simmer 5 minutes longer.
Garnish with cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Meat
Servings: 
6

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Your rating: None
4.25
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 530 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 4.8 g23.8%

Trans Fat 0.2 g

Cholesterol 149.3 mg49.8%

Sodium 1128.1 mg47%

Total Carbohydrates 58 g19.3%

Dietary Fiber 11.4 g45.5%

Sugars 7 g

Protein 36 g71.5%

Vitamin A 77.2% Vitamin C 113.3%

Calcium 21.7% Iron 25.9%

*Based on a 2000 Calorie diet

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Italian Stewed Tripe Recipe