Tripe And Onions
|Honeycomb tripe||1 1⁄2 Pound (From Beef)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1 Dash|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Toast points||1 Cup (16 tbs)|
In saucepan cover tripe with water.
Bring to a boil.
Reduce heat; cook, covered, till cut surface of tripe has clear, jellylike appearance, about 3 hours.
Drain and dice tripe.
Cook onion in margarine till tender but not brown.
Blend in flour, nutmeg, 1 teaspoon salt, and 1/8 teaspoon pepper.
Add chicken broth and milk all at once.
Cook and stir till mixture is thickened and bubbly.
Add tripe; heat through.
Serve over toast points.
Sprinkle with paprika.
Calories 323 Calories from Fat 127
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 7 g35.1%
Trans Fat 0.2 g
Cholesterol 162.3 mg54.1%
Sodium 407.7 mg17%
Total Carbohydrates 29 g9.7%
Dietary Fiber 1.1 g4.3%
Sugars 3.9 g
Protein 19 g39%
Vitamin A 7.2% Vitamin C 1.8%
Calcium 15% Iron 14.6%
*Based on a 2000 Calorie diet