Recipe#6461

Title: Baked Tripe

SOAR

      Yield: 4 servings
 
  1 1/2 lb Tripe, cut in thin strips
      2 tb Vinegar
      2 tb Oil
      1    Handful mushrooms, sliced
      1    Large onion
      4 tb Butter
      2 tb Flour
           Tomato puree
           Salt and pepper
      1 c  Breadcrumbs
           Parsley
      2 tb Water
 
  Marinate the tripe in the oil and vinegar for half an
  hour.  Clean and prepare the onions and mushrooms, and
  saute 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 puree (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 350F.  Remove and
  garnish with chopped parsley before serving.