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Tripe with Onions and Bacon Recipe
|Tripe||2 Pound, rinsed and cut into 2 inch squares|
|Thick lean bacon slices||4 , diced|
|Onions||8 Medium, sliced|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||5 Cup (80 tbs)|
|Parsley sprigs||1 Cup (16 tbs)|
|Chopped parsley leaves||30 Milliliter (2 Tablespoon)|
|Celery rib||1 , chopped|
|Thyme sprig||1 Small|
|Lemon peel||2 Inch|
|Freshly ground black pepper||To Taste|
|Grated nutmeg||1 Teaspoon|
Calories 436 Calories from Fat 121
% Daily Value*
Total Fat 13 g20.6%
Saturated Fat 5.8 g29.2%
Trans Fat 0.2 g
Cholesterol 220.6 mg73.5%
Sodium 518.8 mg21.6%
Total Carbohydrates 46 g15.2%
Dietary Fiber 6 g23.9%
Sugars 22.1 g
Protein 34 g68.4%
Vitamin A 30.4% Vitamin C 70.7%
Calcium 41.2% Iron 17.6%
*Based on a 2000 Calorie diet
Add the onions, cover the pan and cook them gently until they are transparent.
Stir in the flour and cook the mixture for a minute, stirring well.
Gradually add the milk, bring it slowly to a boil and stir until the sauce is thick about two minutes.
Add the tripe to the pan.
Tie the parsley sprigs or stems, celery, thyme, lemon peel and bay leaf into a bouquet garni, and add it to the tripe.
Season the sauce to taste with salt, pepper and grated nutmeg.
Cover the pan and simmer over very low heat until the tripe is tender—about two hours.
Serve the tripe at once, sprinkled with the chopped parsley.