Ingredients
Tripe 400g
Cooking oil/ fat 50g
Onions 100g
Carrots 100g
Browned flour 35g
Tomato Puree 25g
White pepper 5g
salt 5g
Clove garlic 1
Method
Wash the tripe well. Cut neatly into 5cm squares removing excess fat, then boil for 1hr.
Fry on all sides in hot fat and place in a pan.
Add Roughly cut onions, carrrots and mix in the flour. Add tomato puree, brown stock, bouguet garni and garlic.
Season to taste.
Bring to boil and skim.
Serve
Bon Appetit!!!
For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word Of God and prayer - 1 Timothy 4:5
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