Breaded tripe

Posted on Aug 15th, 2024

by Joseph Bicknell

Categories:

Other Recipes

Last Updated on August 26, 2024

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Cooked tripe in seasoned béchamel sauce, served garnished with ham and parsley.

Ingredients:

800 g of tripe 200 g butter 150 g smooth flour 100 g ham

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500 ml milk 100 ml cream garlic

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ground pepper Mayonnaise parsley salt

Procedure:

Pour water over the well-washed tripe, add salt, let it come to a boil, then drain the water, pour in new water, add salt and cook under a lid until soft.

In the meantime, prepare the béchamel; melt the butter, add the flour and stir to form a light roux without lumps, pour in the milk, stir constantly and after 15 minutes the béchamel is ready.

Drain the soft tripe, cut into noodles and add to the béchamel sauce.

Add salt and pepper to taste, add the peeled, crushed garlic clove, soften with cream, simmer for 5 minutes and season with marjoram.

Decorate each portion on the plate with finely chopped ham, parsley and serve with boiled potatoes or dark bread.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.