Tripes a la Lyonnaise
Created by sean, Monday, 27 March 2006
Description
Cheap, classic, comforting
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4
- 110g butter
- 900g onions, peeled and thinly sliced
- 1 tbsp tomato puree
- 700g cleaned ox tripe
- 2 tbsp red wine vinegar
- 6 tbsp concentrated meat glaze(stock reduced until syrupy)
- 3 tbsp chopped flat leaf parsley
Method/steps
- Stew the onions in butter very slowly until gooey and golden.
- Add the tomato puree, and cook until rusty brown.
- Put the tripe in a pan, cover with water, bring to the boil, drain and cut into thin strips.
- Add to the onions and season with salt and pepper.
- Cover and stew for 30 mins on a low heat.
- Remove lid, turn up the heat and fry vigorously until there is some browning going on.
- Add the vinegar and boil for a minute or two.
- Stir in the meat glaze and allow to bubble, before adding the parsley.
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