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Fried Tripe



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Fried Tripe

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

SAUCE
1/2 Stick butter
2 tb Dijon-style mustard (Grey
-Poupon)

This may not sound like a great dinner dish to you, but it was popular
with the Washingtons. Actually, if you take the time to cook the tripe
until it is very tender, the dish is quite enjoyable.

Place the tripe in a saucepan and cover with water. Bring to a
boil,drain, and rinse the tripe. Cover the meat with water again and addthe
carrot, onion, bay leaf, and salt and pepper. Bring to a simmer andcover.
Cook until tender, about 2 hours.

Drain and cool the tripe. Whip the egg yolks; dip the tripe into them and
then into the bread crumbs. Pan-fry in the butter and olive oil until
golden brown on both sides.

Serve with the butter/mustard sauce on the side.

Ingredients:

2 lb Honeycomb tripe; cut into
-2x3-inch pieces
1 Carrot; chopped
1 Yellow onion; peeled,
-chopped
1 Bay leaf
Salt & pepper to taste
3 Egg yolks
2 c Bread crumbs
3 tb Butter for frying
3 tb Olive oil for frying

Serves:

6 Servings
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