From VP Slate to John Slate
Beef tripe 1 to 2 lb. Should be very white. Boil about 1-1/2 hours until medium soft.
After tripe has been parboiled, cut off all fat. Then cut into thin strips 2″ long. Wash well with cold water.
Saute in a small amount of olive oil:
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 carrots, chopped
Transfer sautéed vegetables to a large pot and add:<BR>
The cooked tripe cut into strips<BR>
1/2 can stewed tomatoes<BR>
chopped fresh parsley<BR>
small can of chicken broth<BR><BR>
Simmer 1/2 to 1 hour. Serve over rice. Serves 4<BR><BR>
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