"Hunger is the best sauce in the world."--Cervantes

Tripe Recipe

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This recipe for Tripe, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Josie Zuliani
Added: Monday, March 30, 2009


Pickling spices (in cheesecloth)
Cinnamon sticks
1 small can tomato paste
Olive oil
Bay leaf
Salt and pepper
1 cube chicken bouillon

Clean the tripe well, rmembering to remove as much fat as possible, or purchase the tripe that is already cleaned. Once cleaned, cut in to small pieces. Boil 4 or 5 times, changing the water each time. Add tripe to a clean pot, add the pickling spices in cheesecloth, oil, tomato paste, spices, salt and pepper, and the cube of chicken stock. Keep adding water if it dries out too much. Tripe should be a juicy casserole when finally cooked.
Bake in the oven at 350 for "a long time".
Add to bowl of chicken soup, with cubed bread and grated Romano cheese.

Personal Notes:
Personal Notes:
While not everyone's favourite dish, tripe is served with chicken stock to make a special soup that is traditionally served on New Year's Day at Grandma Zuliani's home.




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