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Tripe With Vegetables

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Ingredients
  Cooked tripe 3⁄4 Pound
  Lard 3 Tablespoon
  Onion 1
  Flour 2 Ounce
  Stock 2 Ounce
  Streaky bacon 2 Ounce
  Tomato puree 1 Tablespoon
  Chopped garlic 1 Clove (5 gm)
  Chopped parsley 1 Teaspoon
  Dried haricot beans/Tinned pea 1
Directions

Cut the tripe into small squares.
Put these pieces into a frying-pan containing the lard and the chopped onion: add the streaky bacon, sprinkle in some flourj moisten with a little stock: enough to cover the tripe.
Cook for 25 to 30 minutes, then add the dried haricot beans which you have previously soaked overnight and boiled 2 hours until tender.
Tinned garden peas, or tinned cooked butter beans, may, however, be added instead.
Just before serving add the tomato puree, and a little parsley chopped with a clove of garlic, to the sauce.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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4.216665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 324 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 7.7 g38.3%

Trans Fat 0.2 g

Cholesterol 154.4 mg51.5%

Sodium 316.8 mg13.2%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.4 g9.5%

Sugars 1.9 g

Protein 16 g31.8%

Vitamin A 2.5% Vitamin C 8.3%

Calcium 9.7% Iron 10.9%

*Based on a 2000 Calorie diet

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Tripe With Vegetables Recipe