Stewed Tripe Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings6Course
MethodMain Ingredient
Interest Group

Ingredients

 Cooked honeycomb tripe2 Pound, cut into strips
 Butter/Margarine3 Tablespoon
 Chopped onion3 Tablespoon
 Garlic bud1 , minced
 Carrot1 Small, sliced thin
 Flour1 Tablespoon
 Chopped parsley2 Tablespoon
 Bay leaf1 Small
 Dried thyme1⁄4 Teaspoon
 Lemon juice/Vinegar1 Tablespoon
 Hot chicken bouillon/Veal broth1 Cup (16 tbs) (Use Either Canned Or Cube Bouillon)
 Salt To Taste
 Paprika To Taste

Nutrition Facts

Serving size

Calories 231 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 6.1 g30.3%

Trans Fat 0.3 g

Cholesterol 254.7 mg

Sodium 234.7 mg9.8%

Total Carbohydrates 9 g3%

Dietary Fiber 0.8 g3.2%

Sugars 1.5 g

Protein 19 g38.9%

Vitamin A 42.2% Vitamin C 15.7%

Calcium 14.4% Iron 10.7%

*Based on a 2000 Calorie diet

Directions

1. Cook the tripe according to directions for boiling . Drain and cut it into 1-inch strips.
2. Melt the butter or margarine in an enamel or glass kettle, add the onion, garlic and carrot, and saute 5 minutes.
3. Add the tripe, sprinkle it with flour, then add parsley, bay leaf, dried thyme, lemon juice. Stir and heat these ingredients 2 or 3 minutes, add chicken broth, cover and simmer 20 minutes. Taste, and add salt and paprika as needed.
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