Tripe In Parsley Sauce Recipe
Ingredients
| Honeycomb tripe | 250 Gram | |
| Salt | 2 Teaspoon | |
| Onion | 1 Small, sliced | |
| Whole cloves | 2 | |
| Bay leaf | 1 | |
| Milk | 2 Cup (32 tbs) | |
| Butter | 30 Gram, softened | |
| Plain flour | 1 Tablespoon | |
| Chopped fresh parsley | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 813 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.1%
Saturated Fat 27.2 g136.1%
Trans Fat 0.4 g
Cholesterol 414.7 mg138.2%
Sodium 4319.7 mg180%
Total Carbohydrates 49 g16.5%
Dietary Fiber 3.4 g13.7%
Sugars 29.2 g
Protein 48 g95.8%
Vitamin A 50.8% Vitamin C 50%
Calcium 75.3% Iron 18.7%
*Based on a 2000 Calorie diet
Directions
Place tripe in large bowl, cover with cold water, add salt, stand for 1 hour.
Drain tripe, cut into 1cm strips.
2.
Combine tripe, onion, cloves, bay leaf and milk in medium saucepan, bring to boil, reduce heat, cover, simmer for about 45 minutes or until tripe is tender.
3.
Combine butter and flour in small bowl, mix to a smooth paste with wooden spoon.
Using slotted spoon, remove cloves and bay leaf from tripe mixture.
Bring tripe mixture to the boil, add butter mixture; stir constantly over high heat until mixture boils and thickens, stir in parsley.
Chef
