irections for sauce:
This recipe makes enough sauce for about
n ovenproof pot. The original recipe contains neither tomatoes nor garlic
at from tripe, then rinse tripe under cold water. Soak tripe in a
lace the whole pieces of tripe in a large pot and
wash tripe, cut in 1/3in strips,
Wash tripe tripe and calf's feet thoroughly
unning water.
Cut tripe into pot holder size
Combine tripe and 1/2 gallon milk
Combine water, tripe, vinegar, salt, vanilla, and bay
Boil the tripe for for a couple of
Chop tripe into 3/8\" dice and
In a stockpot add beef tripe's, tendon, ginger, garlic, star
Place the tripe into a large pot, and
Place tripe and salt in large saucepan.<
Wash tripe thoroughly and trim away fat pockets.
Slice into even pieces about 1-inch long and 1/2-inch wide.
Boil in salted water about 1 hour; drain and set aside.
In saucepan, saute onion, pepper, celery and spices.
Add tomato paste and water. Cook until paste is evenly distributed and smooth.
Add tomatoes and cook 20 minutes over medium heat.
Add tripe and cook 30 to 45 minutes longer, until tripe is thoroughly mixed with sauce.
Serve hot with plenty or bread and hot crushed pepper.
Cut tripe into 1 inch squares or there abouts. (To your liking).
Cover with cold water (at least one1 inch over top of tripe.).
Cut onion into quarters and add to tripe.
Cut up carrot and add to tripe.
Bring to a boil uncovered and simmer on medium low about 2 hours.
There should be enough liquid left to cover the tripe.
Add the butter.
When butter is melted add the flour and water mixture slowley to thicken.
Add salt and pepper to taste.and cook about 5 minutes on low.
Place tripe in a large saucepan and
Directions:.
Ask your butcher to give you already clean and bleached tripe.
Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.
Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
Wash tripe well in cold water, cook 1/2 hour, wash again.
In fresh cold water add salt, roots, carrot, parsley and celery cut in circles.
Ad smoked meat and tripe, cook until tender.
Cut up tripe in small noodles and cut meat in small pieces.
Make very light browned flour with a piece of butter and 4 tablespoon of flour.
Put soup into browned flour, ad mashed garlic, pepper, marjoram, chopped parsley, ginger.
Cook well.
Add tripe and meat.
Serve.