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Tripe With Vegetables

French.Recipes's picture
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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