| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | Tripe; cut in thin strips |
| 2 | tb | Vinegar |
| 2 | tb | Oil |
| 1 | Handful mushrooms; sliced | |
| 1 | lg | Onion |
| 4 | tb | Butter |
| 2 | tb | Flour |
| Tomato puree | ||
| Salt and pepper | ||
| 1 | c | Breadcrumbs |
| Parsley | ||
| 2 | tb | Water |
INSTRUCTIONS
Marinate the tripe in the oil and vinegar for half an hour. Clean and prepare the onions and mushrooms, and saute in the butter for two or three minutes. Remove from the frying pan and set aside. Stir in the flour and mix in the tomato puree (about 2 T) plus the water. Season with salt and pepper. Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes at 350F. Remove and garnish with chopped parsley before serving. Servings: 4 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 17, 1998
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”