| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Soup |
3 |
Servings |
INGREDIENTS
| 2 |
lb |
Tripe |
|
|
Water |
| 2 |
tb |
Shortening |
| 2 |
|
Eggs; separated |
| 2 |
tb |
Onions; chopped |
| 2 |
tb |
Flour |
| 1/8 |
ts |
Garlic salt |
INSTRUCTIONS
1. 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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