Thursday, June 20, 2013

2964. TRIPE with ONIONS and BACON

makes six servings

2 lb. tripe, rinsed, cut into 2-inch squares
4 thick slices bacon, diced
8 medium-sized onions, sliced
1/2 cup flour
5 cups milk
1 cup parsley sprigs, plus 2 tablespoons chopped parsley leaves
1 celery rib, chopped
1 small thyme sprig
2-inch lemon peel
1 bay leaf
ground black pepper, to taste
grated nutmeg
salt, to taste

Put the bacon in a heavy pan and cook it over low heat until the fat begins to melt. Add the onions, cover the pan and cook them gently until they are transparent. Stir in the flour and cook the mixture for a minute, stirring well. Gradually add the milk, bring it slowly to a boil and stir until the sauce is thick about two minutes. Add the tripe to the pan. Tie the parsley sprigs or stems, celery, thyme, lemon peel and bay leaf into a bouquet garni, and add it to the tripe. Season the sauce to taste with salt, pepper and grated nutmeg. Cover the pan and simmer over very low heat until the tripe is tender—about two hours. Serve the tripe at once, sprinkled with the chopped parsley.

bacon recipe courtesy of:

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