Reference > Farmer's Cookbook > BEEF > Tripe à la Creole
  Lyonnaise Tripe Tripe à la Provençale  
CONTENTS · BIBLIOGRAPHIC RECORD

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lyonnaise Tripe Tripe à la Provençale  
 
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