Home › Beef › Tripe à la Creole

Tripe à la Creole

Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook same quantity of butter and onion, add one-eighth green pepper finely chopped, one tablespoon flour, one-half cup stock, one-fourth cup drained tomatoes, and one fresh mushroom cut in slices; then add tripe and cook five minutes. Season with salt and pepper.

Tripe à la Provençale Add to Lyonnaise Tripe one tablespoon white wine.

Cook until quite dry, add one-third cup Tomato Sauce, cook two minutes, season with salt and pepper, and serve.