Ingredients
- 1 onion, sliced
- 1/4 cup each
- 1/2 pound honeycomb tripe, cut in cubes
- 1 cup Chopped celery
- 1 cup Chopped green peppers
- 1/2 cup potato cubes
- 4 tablespoons butter
- 1/2 teaspoon peppercorns, finely pounded
- 1/2 tablespoon flour
- 5 cups hot White Stock III
- 3/4 tablespoon salt
- 1/2 cup heavy cream
Make it step by step
- Cook vegetables in three tablespoons of butter for fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.