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Tripe with Onions and Wine Recipe
|Tripe||4 Pound, rinsed and cut into thin strips|
|Onions||4 Large, sliced|
|Parsley||1⁄4 Cup (4 tbs), chopped (fresh)|
|Garlic||5 Clove (25 gm), chopped|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs) (dry)|
Calories 365 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 8.8 g44%
Trans Fat 0.3 g
Cholesterol 300.9 mg
Sodium 298.8 mg12.4%
Total Carbohydrates 18 g5.9%
Dietary Fiber 2.9 g11.4%
Sugars 7 g
Protein 30 g59.4%
Vitamin A 8.9% Vitamin C 25%
Calcium 20.9% Iron 11.1%
*Based on a 2000 Calorie diet
In another pan, melt the remaining butter and saute the onions until they are golden.
Add them to the tripe.
Season with salt and pepper, add the parsley and garlic and pour in the wine, stirring to dislodge any bits that have stuck to the pan.
Transfer the mixture to an ovenproof dish, sprinkle it with the dry bread crumbs and cook in a preheated 400° F. [200° C] oven for 30 minutes, or until the crumbs are brown.