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Tripe In Tomato Sauce

Western.Chefs's picture
Ingredients
  Honeycomb tripe 1 1⁄2 Pound (Fresh)
  Boiling water 5 Cup (80 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Garlic cloves 1 Small, peeled, minced
  Fat/Salad oil 2 Tablespoon
  Flour 3 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Granulated sugar 1 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tomatoes 1 1⁄2 Cup (24 tbs)
  Beef bouillon cube 1
Directions

Wash tripe.
Cut in 1/2" pieces.
Simmer, covered, in 4 c boiling water for 1 hr., or until tender.
Meanwhile, saute onion and garlic in the fat until onion is tender.
Stir in flour, salt, sugar, curry powder, and pepper.
Stir in tomatoes and remaining 1 c boiling water in which bouillon cube has been dissolved.
Cook until thickened.
Add tripe.
Heat and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Tomato

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