Tripes à la Provençale (tripe recipe from France) |
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Ingredients1 lb tripe1 ounce of butter 4 onions, very finely sliced 1 bunch of herbs (thyme, parsley, bay leaf) 2 ounces of fine flour 6 tomatoes 1 lemon juice 1.5 pints of stock salt pepper |
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DirectionsCut up the tripe in lengths of about one inch, cover it with cold water, add a little salt. When it boils strain off and wash well in cold water, put it to cook in enough cold water to cover it. Let it boil very slowly for two hours, then strain it off on a sieve and well drain it. Put about one ounce of butter in a pan with about four very finely sliced onions to one pound of tripe, a little pepper and salt, a bunch of herbs, such as thyme, parsley, and bay leaf. Fry all until a good golden color, which will take about a quarter of an hour over a moderate stove, then add about two ounces fine flour. Skin six tomatoes and slice them, add the juice of one lemon and about one and a half pints of good stock. Let this boil and skim it well. Let it continue boiling again for about one and a half hours. Remove the bunch of herbs, take off any fat from the top, and serve very hot. |
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