Casserole of tripe

Casserole of tripe

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g tripe
1 veal knuckle, split
2 rashers lean bacon, rind removed, cut into squares
1 large onion, sliced
3-4 carrots, quartered
30g butter
1 garlic clove, chopped
1 tablespoon parsley, chopped
250ml dry white wine
freshly ground black pepper
salt

Method

  1. Place tripe and veal knuckle in a saucepan, cover with cold water and bring to the boil. Drain off water.
  2. Fry bacon, onion and carrots in butter for about 5 minutes.
  3. Cut tripe into small squares, and place on top of vegetables with knuckle. Sprinkle with garlic and parsley, add wine, and bring just to the boil. Cover tightly and cook very gently for 2–2½ hours.
  4. Remove veal knuckle and season with salt and pepper to taste before serving.
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