"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tripe a la frank Recipe

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This recipe for Tripe a la frank, by , is from Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Torrey

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs Honeycomb tripe (honeycomb only)
1 large Spanish onion, minced
2 large carrots, shaved and diced (1 cup)
3 ribs celery, chopped
1 clove garlic, minced
4 T butter
1/4 c olive oil
1/4 t ground cumin
1 c red or white wine (dry red is good)
1 c Italian plum tomatoes
salt & pepper to taste

Directions:
Directions:
TIED CHEESECLOTH SPICE BAG:
1 chicken bouillon cube
3 bay leaves
1/2 t rosemary
1/4 t thyme
6 peppercorns

1. Remove any hay. Cut tripe in 1/4" strips and boil in water 10-15 minutes. Strain. Rinse in cold water and set aside.
2. In large saucepan, saute carrots in butter and oil.
3. Add onions last and when translucent add cumin, wine, tomatoes and spice bag.
4. Bring to boil. Add tripe. Simmer gently 6 full hours or until tripe is "fall-apart" tender.
add salt & pepper to taste. discard spice bag.

(prepare and add small amounts of chicken bouillon broth as needed during lengthy cook time)

Number Of Servings:
Number Of Servings:
serves 4-6
Preparation Time:
Preparation Time:
6 hours plus prep time
Personal Notes:
Personal Notes:
I grew up on sweetbreads so don't be afraid about what you've heard - it's wonderful! Great Recipe and holds its own as main course. (and whoever frank is it's certain he loved this recipe enough to sign his name to it)

 

 

 

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