Tripe a LA Coutance

Ingredients

• 1 pound thin tripe
• ½ pound lean bacon
• ½ pound lean beef
• 1 small red cabbage
• potatoes
• 4 sponge biscuits
• 4 mushrooms
• water

Directions

1. Wash the tripe in cold water and place it in a saucepan with enough cold water to cover it.

2. Bring to a boil, then remove and dry the tripe with a soft cloth.

3. Cut the tripe into pieces 2 inches wide and 4 inches long, and cut the bacon into thin slices of the same size.

4. Mince finely a shallot, a small onion, and 2-3 sprigs of parsley.

5. Sprinkle pepper and salt on each slice of tripe, add a little minced mixture, and lay a slice of bacon on top.

6. Roll the tripe and bacon together, ensuring the ends are even, and fasten with twine or needle and thread.

7. In a stewpan, add 1 pint of stock or water, wash and scrape a carrot, and cut it into pieces along with a small onion and 4 mushrooms.

8. Stand the tripe rolls around the inside of the stewpan and place the vegetables in the middle.