1 hour marinating,
then 45 minutes
700 g / 1 1/2 partly cooked tripe
45 ml / 3 tbs vinegar
45 ml / 3 tbs vegetable oil
65 g / 2 1/2 oz butter
100 g / 4 oz mushrooms, wiped and sliced
1 large onion, cut into thin rings
15 ml / 1 tbs flour
400 g / 14 oz canned tomatoes
2.5 ml / 1/2 tsp oregano
salt and freshly ground black pepper
50 g / 2 oz fresh breadcrumbs
4 large mushroom caps
15 ml / 1 tbs chopped parsley
1- Cut tripe into strips about 5 cm / 2 in long and soak in a mixture of the vinegar and oil for about 1 hour to tenderize, turning from time to time, Drain and dry on absorbent paper.
2- Heat the oven to 180 C / 350 F / gas 4. Melt 40 g / 1 1/2 oz butter in a frying-pan and cook the mushrooms and onions over a low heat for about 4 minutes, then remove with a slotted spoon to a plate.
3- Add the flour to the pan and brown slightly, scraping the bottom of the pan with a wooden spoon. Pure the tomatoes in a blender or through a vegetable mill, ad to the pan, add the oregano and stir well. Season to taste and turn off the heat.
4- Grease a casserole or fireproof dish with 15 g / 1/2 oz butter and cover the bottom with half of the tripe. Lay the mushrooms and onions on the top of the tripe and cover with about one-third of the breadcrumbs. Place the remaining tripe on top.
5- Pour the tomato sauce over the tripe, sprinkle with the remaining breadcrumbs and dot the remaining butter over the top. Cook in the oven for about 30 minutes, then place the mushroom caps on top, under-side uppermost, and cook for a further 5 minutes. Sprinkle with chopped parsley and serve with mashed or boiled potatoes.
- Savoury tripe with mushrooms is ready to eat.
photo credit goes to = www.enzoneri.com