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Baked Tripe

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YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 ½ 680.4
POUNDS G TRIPE
cut in thin strips *
2 3E+1
TABLESPOONS ML VINEGAR
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 118
CUP ML MUSHROOMS
sliced
1 1
LARGE LARGE ONIONS
4 6E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML BREAD CRUMBS
1 1
2 3E+1
TABLESPOONS ML WATER

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 296 59% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 281mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 5%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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