Ingredients:
2 pounds tripe
1 tablespoon of drippings
4 large onions
3 small garlic cloves
a few potatoes
3 tablespoons flour
catsup
paprika
ginger
1 teaspoon salt
Preparation:
- Scald and scrape two pounds tripe and cut into inch squares.
- Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown.
- When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours.
- Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three tablespoons of flour thinned with little water; add catsup, paprika, ginger, and one teaspoon of salt. It should all be quite thick, like paste, when cooked.
