Offal
Irish recipe
Serves 4
11/2 lb Tripe, cut in thin strips
2 tbs / 30ml Vinegar
2 tbs / 30ml Oil
1 Handful mushrooms, sliced
1 Large onion
2 oz / 60 g Butter
2 tbs / 30g Flour
2 tbs / 30g Tomato puree ( paste )
Salt and pepper
8 oz / 230g Breadcrumbs
Parsley
2 tbs / 30ml Water
Marinate the tripe in the oil and vinegar for half an hour.
Clean and prepare the onions and mushrooms, and saute in the butter for two
or three minutes.
Remove from the frying pan and set aside.
Stir in the flour and mix in the tomato puree plus the water. Season with
salt and pepper.
Grease a fireproof casserole and put in half the tripe. Cover with a layer
of the onions and mushrooms and sprinkle on half the breadcrumbs.
Repeat this, and finally pour on the tomato sauce.
Top with the breadcrumbs.
Bake in the oven for 30 minutes at 350F. Remove and garnish with
chopped parsley before serving.