Directions:
- Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.05 Kcal (1139 kJ) | ||
| Calories from fat | 141.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.67g | 24% | |
|---|---|---|---|
| Cholesterol | 138.87mg | 46% | |
| Sodium | 953.83mg | 40% | |
| Potassium | 448.07mg | 10% | |
| Total Carbs | 14.9g | 5% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 21.58g | 43% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 78 Kcal (327 kJ) | ||
| Calories from fat | 40.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 24% | |
|---|---|---|---|
| Cholesterol | 39.81mg | 46% | |
| Sodium | 273.46mg | 40% | |
| Potassium | 128.46mg | 10% | |
| Total Carbs | 4.27g | 5% | |
| Sugars | 0.86g | 12% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 6.19g | 43% | |
| Vitamin C | 3.4mg | 20% | |
| Iron | 0.7mg | 13% | |
| Calcium | 19.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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