Tripe Casserole Recipe

Summary

Difficulty LevelMediumHealth IndexJust Enjoy
Servings4Course
MethodSpeciality
Main Ingredient

Ingredients

 Tripe2 Pound, rinsed and cut into 1 - to 1 1/2-inch or 2 1/2 to 3 centimeter pieces
 Olive oil2⁄3 Cup (10.67 tbs)
 Potatoes8 Medium, diced
 Onions3 , sliced
 Tomatoes5 , peeled, seeded and crushed
 Cayenne pepper1 Pinch
 Grated gruyere cheese3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 1022 Calories from Fat 534

% Daily Value*

Total Fat 60 g92.3%

Saturated Fat 17.1 g85.4%

Trans Fat 0.3 g

Cholesterol 276.7 mg

Sodium 253.6 mg10.6%

Total Carbohydrates 79 g26.5%

Dietary Fiber 11.2 g45%

Sugars 11.1 g

Protein 48 g96.2%

Vitamin A 27.2% Vitamin C 159%

Calcium 23.8% Iron 27.1%

*Based on a 2000 Calorie diet

Directions

Put the tripe into a pan of salted cold water to cover.
Bring to a boil, skim and simmer the tripe for one hour.
While the tripe is cooking, heat half the olive oil and in it fry the potatoes until golden.
Drain them, reserving the oil.
Fry the onions in the reserved oil until they are brown.
Meantime, warm the rest of the oil in another pan, add the tomatoes and a pinch of cayenne pepper, and cook them over medium heat until their juices have evaporated about 10 minutes.
Add the fried onions to this sauce.
Drain the tripe.
Put the tripe and potatoes in an ovenproof dish, cover them with the tomato-and-onion sauce, sprinkle the top with the grated Gruyere, and bake the mixture in a preheated 400° F. [200° C] oven for 15 minutes, or until the cheese is melted and browned.
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