Annie’s Holiday Tripe

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 lb. tripe
  • 4 tablespoons oil
  • 3 carrots


Place the tripe in a large saucepan, cover with cold water, bring to the boil and simmer, covered, until tender, about 2 hours. Drain the tripe and reserve the stock. Cut tripe into 1-inch squares. Heat the oil in a heavy frying pan and sauté the pieces of tripe until golden. Lift out with a slotted spoon into a heavy, covered casserole. In the oil remaining in the pan sauté the carrots, bell p