Baked Tripe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
tripe
cut in thin strips |
* |
| 2 | tablespoons | vinegar |
|
| 2 | tablespoons | vegetable oil |
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | large | onions |
|
| 4 | tablespoons | butter |
|
| 2 | tablespoons | all-purpose flour |
|
| 1 | x | tomato purée (passata) |
*
|
| 1 | x | salt and black pepper |
*
|
| 1 | cup | bread crumbs |
|
| 1 | x | parsley leaves |
*
|
| 2 | tablespoons | water |
|
Trans-fat Free
Directions
Marinate the tripe in the oil and vinegar for half an hour. Clean and prepare the onions and mushrooms, and sauté in the butter for two or three minutes. Remove from the frying pan and set aside. Stir in the flour and mix in the tomato purée (about 2 T) plus the water. Season with salt and pepper. Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes at 350℉ (180℃). Remove and garnish with chopped parsley before serving.
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