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Stewed Tripe Recipes
GETTING READY 1. Wash the tripe properly. 2. Thickly chop the onions and crush some garlic clove. 3. Wash peel and seed the tomatoes. Coarsely chop the tomatoes. MAKING 4. In a saucepan add the tripe and fill it up with water. Bring the water to boil. 5.
Cut tripe into 1 inch squares. Add water and all ingredients except last 3. Simmer covered for 2 hours. Add potatoes and simmer for 1 hour longer. Thicken with flour mixed with a little cold water. Add beans and heat. Makes 4 servings.
Stewed Tripe with Vegetables
MAKING 1 In a saucepan bring water to a boil and cook pork liver and tripe in it for 30 minutes. 2 Add shrimps in it and cook for 5 minutes. 3 In a bowl mix together the salt chili peppers cornstarch vinegar sugar and ginger with enough water to make a thin
Pork And Tripe Stew
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
Italian Stewed Tripe
Cover tripe with stock. Cover. Simmer 2 hours. Remove tripe. Cut into strips 1 2 inch wide and 1 1 2 inches long. Return to pot. Add scallions essence of sweet herbs salt yeast and cider. Cover. Simmer 1 hour longer. During last 5 minutes add carrot and green
Put tripe marrow bone and stock into pot and cover. Simmer for 2 hours. Add onion carrots and celery. When mixture simmers again slowly add rice and stir. Add soy grits salt and yeast and cover again. Continue simmering until rice is tender remove from heat.
Stewed Tripe With Onions
In a heavy pot melt the butter. Add the onions and toss them lightly over a high heat until they are transparent about two minutes. Add the tripe and toss it lightly for two minutes then sprinkle it with the flour and moisten it with the stock. Season with
Double Tripe The Polish Way with Saffron
MAKING 1 Using the butter flour and milk prepare the white sauce. 2 Neatly cut the tripe into pieces 3 Add the tripe to the sauce. 4 Season if desired. 5 Gently simmer for 30 40 mins. SERVING 6 On a hot dish serve garnished with triangular sippets of toast and
MAKING 1.Choose honeycomb portions and thick section of tripe 2.Wash carefully cover with hot water add onion cover pan and simmer 35 minutes 3.Cook tomatoes 10 minutes 4.Take a strainer and strain through sieve 5.In a pan melt butter blend in flour add
Tripe Stewed With Tomato Sauce
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
In an earthenware casserole with a tightly fitting lid place the carrot onion bouquet garni shallots and garlic and add salt and pepper. Add the chopped tripe and calf s foot. Pour in the white wine and enough stock to cover the mixture. Make a paste with
Stewed Tripe From Angouleme
1. Cook the tripe according to directions for boiling . Drain and cut it into 1 inch strips. 2. Melt the butter or margarine in an enamel or glass kettle add the onion garlic and carrot and saute 5 minutes. 3. Add the tripe sprinkle it with flour then add