| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Honeycomb tripe; cut into 2×3-inch pieces |
| 1 | Carrot; chopped | |
| 1 | Yellow onion; peeled, chopped | |
| 1 | Bay leaf | |
| Salt & pepper to taste | ||
| 3 | Egg yolks | |
| 2 | c | Bread crumbs |
| 3 | tb | Butter for frying |
| 3 | tb | Olive oil for frying |
| 1/2 | Stick butter | |
| 2 | tb | Dijon-style mustard (Grey Poupon) |
INSTRUCTIONS
SAUCE This may not sound like a great dinner dish to you, but it was popular with the Washingtons. Actually, if you take the time to cook the tripe until it is very tender, the dish is quite enjoyable. Place the tripe in a saucepan and cover with water. Bring to a boil,drain, and rinse the tripe. Cover the meat with water again and addthe carrot, onion, bay leaf, and salt and pepper. Bring to a simmer andcover. Cook until tender, about 2 hours. Drain and cool the tripe. Whip the egg yolks; dip the tripe into them and then into the bread crumbs. Pan-fry in the butter and olive oil until golden brown on both sides. Serve with the butter/mustard sauce on the side. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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