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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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