| 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
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