IRISH TRIPE STEW
With the start of the potato famine in Ireland in 1845 thousands of Irish left the "Ole Country". Many came to the lower east side of New York City to start a new life. They were very poor and had little to eat. Tripe was cheap and fed mainly to animals at the time. This is authentic and one of the meals they existed on during those hard times. It's simple to prepare and filling.
Provided by Ed Duffin
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut tripe into 1 inch squares or there abouts. (To your liking).
- Cover with cold water (at least one1 inch over top of tripe.).
- Cut onion into quarters and add to tripe.
- Cut up carrot and add to tripe.
- Bring to a boil uncovered and simmer on medium low about 2 hours.
- There should be enough liquid left to cover the tripe.
- Add the butter.
- When butter is melted add the flour and water mixture slowley to thicken.
- Add salt and pepper to taste.and cook about 5 minutes on low.
Nutrition Facts : Calories 246, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 216.5, Carbohydrate 9.4, Fiber 1.2, Sugar 2.4, Protein 1.4
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