Teipe a LA Coutance

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound thin tripe
• ½ pound bacon
• 1 small carrot
• 4 mushrooms
• ½ large onion or 6 small green onions
• Bouquet garni
• 2 shallots
• Parsley
• 2 ounces butter
• 1 tablespoon Harvey sauce
• 1 tablespoon mushroom ketchup
• 1 ounce flour
• 1 pint stock
• Juice of ½ lemon
• Salt and pepper

Directions

1. Wash the tripe well in cold water.

2. Place the tripe in a stewpan and cover it with cold water.

3. Bring the stewpan to a boil to blanch the tripe.

4. Remove the tripe from the stewpan and dry it with a clean cloth.

5. Cut the tripe into strips about 2 inches wide and 4 inches long.

6. Slice the bacon into very thin pieces, matching the size of the tripe strips.

7. Chop the peeled shallot and parsley finely on a board.

8. Lay a slice of bacon on each strip of tripe, sprinkle with chopped shallot and parsley, roll them up, and tie with string.

9. Wash and scrape the carrot, then cut it into slices.

10. Peel and slice the half onion and the remaining shallots.