Tripe Poulette - Just Dutch Oven Recipes

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Tripe Poulette

1 pound tripe
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon flour
2 cups clear chicken broth
2 sprigs parsley
2 egg yolks
1 lemon -- juice only
1 tablespoon finely chopped parsley

Wash tripe, and place in Dutch oven or large, heavy saucepan. Cover with water. Add 1/2 teaspoon salt, and pepper. Bring to boil. Cover and simmer for 4 hours, or until tripe is tender. Drain. Cut into small pieces. Set aside.

In large, heavy saucepan, heat 1 tablespoon butter. Add flour and cook for 1 minute, stirring constantly. Stir in chicken broth. Add remaining salt and sprigs of parsley. Bring to boil, stirring occasionally. Add tripe. Lower flame, and simmer for 30 minutes. Discard sprigs of parsley. Blend with egg yolks. Off fire, add lemon juice, chopped parsley, and remaining butter cut into small pieces. Stir until butter is melted. Serve hot.

Serve with boiled potatoes.