| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Soup |
3 |
Servings |
INGREDIENTS
| 2 |
lb |
Tripe |
|
|
Water |
| 2 |
T |
Shortening |
| 2 |
|
Eggs, separated |
| 2 |
T |
Onions, chopped |
| 2 |
T |
Flour |
| 1/8 |
t |
Garlic salt |
INSTRUCTIONS
Place tripe in a large saucepan and cover it with water. Simmer at low
heat until tripe is tender. 2. Drain tripe and reserve liquid. Remove
and discard fatty portions of tripe and cut tripe into 1-inch pieces.
Set aside. 3. Saut, onion in shortening in a medium-sized saucepan at
medium heat. Set aside. 4. Beat egg whites until stiff in a small
mixing bowl. Add egg yolks and continue to beat until mixture is lemon
colored. Add flour and salt and mix well. 5. Fold cooked tripe into
egg mixture. Add tripe mixture to saucepan containing saut,ed onions.
Cook at medium heat until eggs are set. 6. Add reserved liqued from
tripe and garlic salt to egg mixture and simmer at low heat for 5-10
minutes Recipe By : Cocinas De New Mexico Posted to EAT-L Digest 10
October 96 Date: Fri, 11 Oct 1996 01:24:25 -0400 From: "Sharon
L. Nardo" <snardo@ONRAMP.NET> NOTES : Uield: 2-3 servings Cooking
Time:Appproximately 1 1/2 hour Temperature: Medium, Low
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