Title: Baked Tripe
Categories: British Meat Mushroom
Yield: 4 Servings
| 1 1/2 | lb | Tripe, cut in thin strips |
| 2 | tb | Vinegar |
| 2 | tb | Oil |
| 1 | | Handful mushrooms, sliced |
| 1 | | Large onion |
| 4 | tb | Butter |
| 2 | tb | Flour |
| | | Tomato puree |
| | | Salt and pepper |
| 1 | c | Breadcrumbs |
| | | Parsley |
| 2 | tb | 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 (about 2 T) 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.