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Tripe in Parsley Sauce

Easy.Meals's picture
  Water 1 1⁄2 Pound
  Butter 2 Ounce
  Onions 2
  Flour 1 Ounce
  Milk 1⁄2 Pint
  Parsley 2 Tablespoon, chopped
  Salt To Taste

Cut blanched tripe into strips.
Place in saucepan with sufficient cold water to cover.
Bring to boil, cover, simmer approximately 2 hours or until tender; drain, reserving 1/2 pint stock.
Melt butter in saucepan, add chopped onions, cook until transparent.
Stir in flour, cook 1 minute.
Remove from heat, gradually add reserved stock and milk.
Return to heat, bring to boil stirring; reduce heat, simmer until thickened, stirring constantly.
Add tripe and chopped parsley; heat through.
Season to taste with salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 774 Calories from Fat 481

% Daily Value*

Total Fat 55 g84%

Saturated Fat 33.8 g169%

Trans Fat 0 g

Cholesterol 145.9 mg48.6%

Sodium 518.1 mg21.6%

Total Carbohydrates 62 g20.6%

Dietary Fiber 6.4 g25.7%

Sugars 24.6 g

Protein 15 g30.1%

Vitamin A 83.9% Vitamin C 100.3%

Calcium 39.4% Iron 21.3%

*Based on a 2000 Calorie diet

Tripe In Parsley Sauce Recipe