Post by tassi on Sept 15, 2006 23:57:54 GMT -6
BARBARA'S TRIPE FRICASEE...
1kg honeycomb tripe cut into squares...
1 litre bought chicken stock...
1/2 leek [white only] sliced fine...
1.1/2 carrots cut large...
1 stick celery sliced fine...
4 brussel sprouts.. quartered...
4 medium potatoes cut in 1/4's...
1 cup cauliflower chopped...
* you can use any winter type vegetables.. just whatever is in season...
1 pint milk...
100 mls. cream...
1 medium onion chopped fine...
pepper to taste...
2 teaspoons chicken stock powder...
cornflour and butter rue...
1 can of drained and rinsed flageolet beans...
1/2 cup of parsley...
method:-
place the tripe and stock in large saucepan and bring to the boil, cover and simmer until tender... from 30 minutes for lamb tripe to 1.1/2 hours for beef tripe... remove the tripe from the stock and set aside... put the vegetables in the pot with the stock and bring to the boil, cover and simmer for 30 or until tender.. remove the vegetables from the liquid and set aside... bring the liquid to the boil ~ add the milk and onions and allow to reduce.. when reduced by about half add the rue.. the flagoelet beans and the parsley..
add the tripe and the vegetables and re-heat...
serves 4..
1kg honeycomb tripe cut into squares...
1 litre bought chicken stock...
1/2 leek [white only] sliced fine...
1.1/2 carrots cut large...
1 stick celery sliced fine...
4 brussel sprouts.. quartered...
4 medium potatoes cut in 1/4's...
1 cup cauliflower chopped...
* you can use any winter type vegetables.. just whatever is in season...
1 pint milk...
100 mls. cream...
1 medium onion chopped fine...
pepper to taste...
2 teaspoons chicken stock powder...
cornflour and butter rue...
1 can of drained and rinsed flageolet beans...
1/2 cup of parsley...
method:-
place the tripe and stock in large saucepan and bring to the boil, cover and simmer until tender... from 30 minutes for lamb tripe to 1.1/2 hours for beef tripe... remove the tripe from the stock and set aside... put the vegetables in the pot with the stock and bring to the boil, cover and simmer for 30 or until tender.. remove the vegetables from the liquid and set aside... bring the liquid to the boil ~ add the milk and onions and allow to reduce.. when reduced by about half add the rue.. the flagoelet beans and the parsley..
add the tripe and the vegetables and re-heat...
serves 4..