Tripe Stew

Description
In Romanian: Tuslama de burta

Ingredients

 * 2 pounds / 1 kg tripe (fresh, not processed)
 * 1 leg veal or other pieces of veal
 * 4 quarts salted water
 * 2 – 3 carrots
 * 1 parsnip
 * 1 whole onion (peeled)
 * 1 bay leaf
 * 1 – 2 egg yolks
 * 1 teaspoon flour
 * 1 teaspoon lemon juice

Directions

 * 1) Wash and clean the tripe and veal.
 * 2) Set to boil in the salted water, together with the carrots, parsnip and onion, bay leaf.
 * 3) Boil at medium heat until tender.
 * 4) Take the meat out, let it cool and then cut it in squares.
 * 5) Move the meat to another pot.
 * 6) Grate 1 – 2 carrots and saute in butter or lard.
 * 7) Add the flour.
 * 8) Add a little of the cooking liquid.
 * 9) Saute at low temperature.
 * 10) Strain the sauce, beat it with 1 – 2 egg yolks and add a little lemon juice.
 * 11) Pour the sauce over the meat in the pot.
 * 12) Simmer a little beat at low heat.
 * 13) Serve hot.