Tripe

Tripe is the stomach lining of cows, sheep, or pigs. The lining is edible is considered a delicacy in many parts of the world. It can be prepared several ways and is used in many different dishes.

• 1/4 lb pre-cooked tripe
• 1/2 oz butter
• 1/2 oz flour
• Seasoning
• 1 Onion
• Half pint milk
• Half pint water

• Peel and choponion and boil until tender. Add cut tripe to onion. Simmer for 10 minutes then strain. Finely dice tripe and onion. Add melted butter and milk and bring to a slow boil.

Andouille Andouillette Butifarra Callos Chakna Dobrada Flaczki Fuqi feipian Haggis