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Tripe D La Portugaise

Newman's picture
  Tripe 1 1⁄2 Pound
  Onions 3 Large
  Concentrated tomato puree 4 Tablespoon
  Butter/Flour 2 Ounce
  Oregano 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Stock/Water 1 Pint
  Salt To Taste
  Cayenne pepper To Taste

Cut the blanched tripe into slices, and dredge well with flour seasoned with oregano.
Melt the butter in the casserole in which the dish will be served.
Put in the floured tripe, and let it cook gently for about 10 minutes.
Add the sliced onions and the crushed clove of garlic.
Thicken with the flour and tomato puree, smoothing out any lumps, and add gently the stock or water.
Season with salt and cayenne to taste.
Cover and cook in a slow oven for 2 1/2-3 hours.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1490 Calories from Fat 680

% Daily Value*

Total Fat 77 g118.1%

Saturated Fat 39.5 g197.3%

Trans Fat 1 g

Cholesterol 956.9 mg319%

Sodium 1858.7 mg77.4%

Total Carbohydrates 98 g32.8%

Dietary Fiber 19.6 g78.3%

Sugars 43 g

Protein 106 g211.5%

Vitamin A 50.6% Vitamin C 134.9%

Calcium 81.3% Iron 52.6%

*Based on a 2000 Calorie diet

Tripe D La Portugaise Recipe