Recipe by mollypaul
Tripe is the general term for beef stomach, consisting of four parts, of which honeycomb tripe is meatier and more tender and considered to be the best. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 lbs honeycomb tripe, well washed in cold water
- 2 tablespoons butter
- 2 onions, peeled and chopped
- 1 tablespoon green bell pepper, minced
- 1 carrot, peeled and minced
- 2 tablespoons flour
- 2 cups water
- 1⁄2 teaspoon Worcestershire sauce
Directions See How It's Made
- Preheat oven to 300F and spray a casserole dish with cooking spray.
- Dry tripe and cut into 2 inch strips.
- Melt butter, add onions and bell pepper; cook until soft.
- Add tripe and cook for five minutes.
- Pour into prepared casserole, add carrot and season with salt and pepper to taste.
- Mix flour and water together until smooth; pour over all.
- Bake for 90 minutes.
- Add Worcestershire sauce and serve.