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!!!
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