You are here

Tripe In Parsley Sauce

admin's picture
Ingredients
  Honeycomb tripe 250 Gram
  Salt 2 Teaspoon
  Onion 1 Small, sliced
  Whole cloves 2
  Bay leaf 1
  Milk 2 Cup (32 tbs)
  Butter 30 Gram, softened
  Plain flour 1 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

1.
Place tripe in large bowl, cover with cold water, add salt, stand for 1 hour.
Drain tripe, cut into 1cm strips.
2.
Combine tripe, onion, cloves, bay leaf and milk in medium saucepan, bring to boil, reduce heat, cover, simmer for about 45 minutes or until tripe is tender.
3.
Combine butter and flour in small bowl, mix to a smooth paste with wooden spoon.
Using slotted spoon, remove cloves and bay leaf from tripe mixture.
Bring tripe mixture to the boil, add butter mixture; stir constantly over high heat until mixture boils and thickens, stir in parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Meat

Rate It

Your rating: None
4.215
Average: 4.2 (20 votes)