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Suggest a better descriptionParboil the tripe for about 1 hour. When cool enough to handle, cut into strips about 1"by 3". Saute onion in butter and olive oil. When they are golden add the rest of the ingredients andmix well. Simmer for 1 1/2 to 2 hours or until tender. If needed, add a bit more water at the end to make just a bit of sauce to soak up with some good crusty bread. Serve hot with grated cheese on the side. Don`t forget the bread. Variation: with a few minor adjustments, you can use this as a pasta sauce. Cut the tripe a bit smaller and add about 4 more oz of tomato sauce and 1/2 cup of dry wine, white or red. This will give you more sauce for the spaghetti. Don`t forget to adjust the salt and pepper.
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Serving Size: 1 Serving (1922g) | ||
Recipe Makes: 1 | ||
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Calories: 638 | ||
Calories from Fat: 543 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.3g | 80 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 122mg | 38 % | |
Sodium 1685.2mg | 58 % | |
Potassium 1127.5mg | 30 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 18.3g | ||
Protein 5.8g | 8 % | |
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: 638
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