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| What You Need: |
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2 pounds tripe
1 quart water
2 onions
2 carrots
1 cup stock
Salt, thyme, parsley to taste
1 chopped onion
4 chopped tomatoes
1 tablespoon brandy
2 oz margarine
Grated nutmeg
Salt and pepper
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| How To Cook: |
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1. Wash tripe with lime juice and put into a stew pot with the water.
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2. Simmer for 2 hours. Add vegetables, herbs and salt and simmer until tripe is tender and the vegetables cooked.
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3. Remove tripe from the stock and cut into small pieces.
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4. Mix tripe and vegetables with remaining ingredients in a covered casserole.
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5. Bake in a moderate oven for 35 minutes.
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