Tripe with Onions and Bacon Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 2 lb. tripe, rinsed, cut into 2-inch [5-cm.] squares | ||
| 4 thick slices lean bacon, diced | ||
| 8 medium-sized onions, sliced | ||
| Flour | 1/2 Cup (16 tbs) | |
| Milk | 5 Cup (16 tbs) | |
| 1 cup parsley sprigs, plus 2 tbsp. [30 ml.] chopped parsley leaves | ||
| 1 celery rib, chopped | ||
| Thyme Sprig | 1 Small | |
| Lemon peel | 2 Inch | |
| Bay Leaf | 1 | |
| Ground black pepper | 1 To taste | |
| Grated nutmeg | ||
| Salt | To Taste | |
Directions
Put the bacon in a heavy pan and cook it over low heat until the fat begins to melt.
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.
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.
Chef
