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.
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