Tripe—Mexican

Ingredients

• a pound of sausage meat
• two cups of tomatoes
• a chopped chile or bell pepper
• a teaspoon of chile powder
• a shaving of garlic
• a chopped onion

Method

1. 1

   Roll the sausage meat into small balls, dust with flour, and brown in a frying pan.

2. 2

   Skim out and fry garlic and onion in the sausage fat until colored.

3. 3

   Add tomatoes, chopped chile or bell pepper, and season with salt and pepper.

4. 4

   Simmer for half an hour, then season with chile powder.

5. 5

   Prepare fresh tripe boiled until tender, cut into squares, dust with flour, and fry.

6. 6

   Arrange on a hot platter with sausage balls and cover with strained sauce.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 51. The excerpt below is the record exactly as published.

TRIPE— MEXICAN Roll a pound of sausage meat into small balls, dust with flour and brown in a frying pan. Skim out and fry a shav- ing of garlic and a chopped onion in the sausage fat until they begin to color; then add two cups of tomatoes, a chopped chile or bell pepper and salt and pepper. Simmer for half an hour; then season with a teaspoon of chile powder

Cook this with the app: pantry check, scaling, and the assistant.