Tripe in Parsley Sauce
|Water||1 1⁄2 Pound|
|Parsley||2 Tablespoon, chopped|
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.