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− | [[Image:image.jpg|right|thumb|]] |
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+ | Tripe |
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− | ==Ingredients== |
+ | == Ingredients == |
− | * |
+ | * 750 g boiled [[tripe]] |
− | * 2 |
+ | * 2 [[egg]]s |
− | * |
+ | * [[flour]], [[salt]] and [[pepper]] |
− | * |
+ | * high temperature [[oil]] |
− | For the Sauce: 1 shallot, 2 gherkins, 2 teaspoons of capers |
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− | == |
+ | === Sauce === |
+ | * 1 [[shallot]] |
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+ | * 2 [[gherkins]] |
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+ | * 2 teaspoons of [[capers]] |
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+ | == Directions == |
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− | #Tripe is available ready boiled at the butcher's shop. Cut it into rectangles of 5 x 8 cm. |
+ | # Tripe is available ready boiled at the butcher's shop. Cut it into rectangles of 5 x 8 cm. |
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+ | # Take two soup bowls. In one mix the [[egg]]s, [[salt]] and [[pepper]]. Put the [[flour]] in the other. |
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− | #Preparation of the sauce: |
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+ | # In the meantime the [[oil]] has been heated in a pan. |
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+ | # The pieces are then fried on both sides until crispy. |
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+ | |||
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+ | === Sauce === |
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+ | # Melt the rest of the [[butter]] on a strong heat. |
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+ | # Sieve and stir in the [[flour]], allowing it to brown. |
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+ | # Cook for a while longer, stirring occasionally. |
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+ | # Add a good slug of Elbling or other dry [[white wine]]. |
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+ | # Season to taste with [[salt]], [[pepper]], and perhaps tabasco. |
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+ | # Add the [[parsley]] and chopped [[chives]]. |
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+ | # Serve with boiled [[potato]]es, and a good Elbling. |
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[[Category:Luxembourgish Meat Dishes]] |
[[Category:Luxembourgish Meat Dishes]] |
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− | [[Category: |
+ | [[Category:Tripe Recipes]] |
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+ | [[Category:Caper Recipes]] |
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+ | [[Category:Chives Recipes]] |
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+ | [[Category:Potato Recipes]] |
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+ | [[Category:Shallot Recipes]] |
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+ | [[Category:White wine Recipes]] |
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+ | [[Category:Stock and broth Recipes]] |
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+ | [[Category:Recipes that need photos]] |
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+ | [[Category:Main Dish Recipes]] |
Latest revision as of 21:08, 10 May 2013
Description
Tripe
Ingredients
Sauce
- 1 shallot
- 2 gherkins
- 2 teaspoons of capers
- parsley and chives
- 50 g butter
- 1 heaped tablespoon of flour
- ½ litre broth or meat stock
- Elbling
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.
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.