"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Contributor:  
Contributor:  
Josie Zuliani
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tripe
Pickling spices (in cheesecloth)
Cinnamon sticks
1 small can tomato paste
Olive oil
Parsley
Oregano
Basil
Bay leaf
Salt and pepper
1 cube chicken bouillon
Water

Directions:
Directions:
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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