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No edit summary |
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* 50 gr. [[butter]] |
* 50 gr. [[butter]] |
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* 1 heaped tablespoon of [[flour]] |
* 1 heaped tablespoon of [[flour]] |
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− | * ˝ litre broth or meat stock |
+ | * ˝ litre broth or [[meat]] stock |
* Elbling |
* Elbling |
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[[category:egg Recipes]] |
[[category:egg Recipes]] |
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[[category:oil Recipes]] |
[[category:oil Recipes]] |
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+ | [[category:meat Recipes]] |
Revision as of 09:28, 19 June 2006
Description
Ingredients
For the Sauce: 1 shallot, 2 gherkins, 2 teaspoons of capers
Directions
- Tripe is available ready boiled at the butcher's shop. Cut it into rectangles of 5 x 8 cm. Take two soup bowls.
- In one mix the eggs, salt and pepper. Put the flour in the other. Dip the pieces first in the egg, and then in the flour.
- In the meantime the oil has been heated in a pan. The pieces are then fried on both sides until crispy. Put the pieces when cooked on a preheated plate covered with a paper napkin.
- Preparation of the sauce:
- It is best to prepare the sauce prior to frying the tripe. It takes about twenty minutes to cook.
- Fry the finely chopped shallots in some butter, and place to one side. Melt the rest of the butter on a strong heat. Sieve and stir in the flour, allowing it to brown.
- Take the pot from the heat and slowly add the stock, still stirring. Cook for a while longer, stirring occasionally. Add a good slug of Elbling or other dry white wine.
- Add the cooked shallots, the gherkins, finely chopped, and the capers. Season to taste with salt, pepper, and perhaps Tabasco. Add the parsley and chopped chives.
- Serve with boiled potatoes, and a good Elbling. This dish can equally be prepared with a tomato sauce.