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Tripe American Style Recipe
|Tripe||5 Pound, rinsed, blanched and cut into strips|
|Unsalted butter||8 Tablespoon, softened|
|Carrots||2 , sliced|
|Onions||2 , sliced|
|Veal shank||1 Pound|
|Dried thyme||1⁄3 Teaspoon|
|Bay leaf||1 Large|
|Applejack/Calvados||1⁄2 Cup (8 tbs)|
|Cider||1 Cup (16 tbs)|
|White wine||2 Cup (32 tbs)|
|Veal stock||3 Cup (48 tbs)|
Calories 436 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 9.6 g48%
Trans Fat 0.3 g
Cholesterol 336.5 mg
Sodium 822.1 mg34.3%
Total Carbohydrates 15 g4.9%
Dietary Fiber 1.6 g6.3%
Sugars 6.8 g
Protein 38 g76.3%
Vitamin A 59% Vitamin C 12.2%
Calcium 20.9% Iron 16.3%
*Based on a 2000 Calorie diet
With the finger tips rub butter all over the inside surface of a 4-quart [4-liter] New England-style bean pot.
Put about one third of the carrots, onions and leeks on the bottom of the bean pot and pack in half of the tripe.
Press the veal shank into the mixture.
Sprinkle with half of the salt.
Add all of the herbs and spices.
Add another layer of vegetables, then the rest of the tripe.
Sprinkle with the rest of the salt.
Finish with a last layer of vegetables.
Mix together applejack, hard cider, wine and 1 cup [1/4 liter] of the stock.
Pour slowly over the contents of the pot.
Add more stock if necessary to barely cover the contents of the pot.
Close the pot and seal it with a paste made with flour and water.
Bake in a 275° F. [140° C] oven overnight.