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Tripe Polish Style with Meatballs Recipe
|Tripe||3 Pound, rinsed|
|Salted water/Meat stock||2 Quart|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Carrots||2 , julienned|
|Celeriac||1⁄2 , julienned|
|Leeks||2 , trimmed to 1 inch above the white part, washed and thinly sliced|
|Onion||1 , finely chopped|
|Flour||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Bay leaf||1 Small, crushed|
|Dried marjoram||4 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Liver||10 Ounce (Veal / Pork Liver, Membrane Removed)|
|Chopped suet/Bone marrow||2 Tablespoon (Finely Chopped)|
|Fresh bread crumbs||1 3⁄4 Cup (28 tbs)|
|Finely chopped parsley||1 Tablespoon|
Calories 615 Calories from Fat 259
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 14 g69.8%
Trans Fat 0.3 g
Cholesterol 347.6 mg
Sodium 766.3 mg31.9%
Total Carbohydrates 41 g13.7%
Dietary Fiber 5.2 g20.6%
Sugars 13.8 g
Protein 43 g85.5%
Vitamin A 882.2% Vitamin C 30.3%
Calcium 35.8% Iron 78%
*Based on a 2000 Calorie diet
Add the wine, if using, and simmer for approximately four hours, adding boiling water or stock as the liquid in the pan evaporates.
When cooked, the tripe should be so tender that you can crush it between your fingers.
Cut the tripe into thin strips and put it back into the cooking liquid.
There should be not less than 6 cups [1 1/2 liters] of liquid.
Meanwhile, in a saucepan, melt 2 tablespoons [30 ml.] of the butter, add 2 to 3 tablespoons [30 to 45 ml.] of water and the carrots, celeriac and leeks.
Cook them over low heat.
When the water has evaporated and the vegetables are tender, add them to the tripe.
Melt the remaining butter, add the onion and cook over low heat until the onion is lightly browned.
Add the flour.
Be careful not to let lumps form.
Stir in some of the tripe cooking liquid and then pour the mixture into the pan with the tripe.
Flavor the tripe with the ginger, paprika, bay leaf and marjoram.
Add nutmeg, allspice, salt and pepper to taste, and simmer the tripe over low heat for 20 minutes to let the aroma of the spices and herbs develop and blend.
For the meatballs, chop the liver to a pulp with the suet or bone marrow.
Add the egg and enough bread crumbs to give the mixture a firm consistency.
Add the parsley and salt to taste.
Make the meatballs the size of walnuts.
Place them in the pan with the tripe and simmer for 10 minutes.