Tripe In Tomato Sauce
|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|
|Salt||1 1⁄4 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Beef bouillon cube||1|
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.
Heat and serve.