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Directions:
Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to the sauce. Let simmer one-half hour and serve.
The Most Popular Lamb Cookbooks
• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Philadelphia Homestyle Cookbook |
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