Dont discard the whole onions. Mash them up and add the to the finished dish. You wont be sorry
1. Wash the tripe and cut into +/- 6x1.5 cm pieces.
2. Put tripe, stock, garlic, 2 whole onions and the bouquet garni in a lardge pot.
3. Bring to the boil and simmer for +/- 1 1/2 hour. The tripe should now be tender, if not, let it simmer for longer.
4. Drain of the stock and remove the onions and bouquet garni. (Freeze the stock for next time).
5. Sweat the 500g of onions in the butter. Onions must betranslusent and tender with no colour.
6. Add the Bechamel sauce and crean to the onions and let simmer for a few minutes.
7. Add tripe to the sauce and serve with some chopped parsley.
8. Adjust seasoning (salt and pepper) to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1007g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 328 | ||
Calories from Fat: 127 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 207.5mg | 64 % | |
Sodium 1702.4mg | 59 % | |
Potassium 1644.3mg | 43 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 15.3g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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