Craig Claiborne

Braised Tripe

Preparation info

  • 12 to 16

    servings
    • Difficulty

      Complex

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 8 large cabbage leaves
  • 4 onions, cut into rings
  • 2 cups sliced carrots

Method

  1. Preheat oven to moderate (350°F.).

  2. Arrange two cabbage leaves in the bottom of each of two six-quart casseroles.

  3. Arrange the vegetables, seasonings, butter and tripe in layers on top of the cabbage leaves. Put one calf’s foo