Tripe With Vegetables
|Cooked tripe||3⁄4 Pound|
|Streaky bacon||2 Ounce|
|Tomato puree||1 Tablespoon|
|Chopped garlic||1 Clove (5 gm)|
|Chopped parsley||1 Teaspoon|
|Dried haricot beans/Tinned pea||1|
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.