Tripe a LA Coutance

Ingredients

• 1 lb thin tripe
• ½ lb bacon
• 1 small carrot
• 4 mushrooms
• 1 large onion or 6 small green onions
• 1 bouquet garni (parsley and shalots)
• 2 oz butter
• 1 tablespoon Harvey sauce
• 1 tablespoon mushroom ketchup
• 1 oz flour
• 1 pint stock
• Juice of ½ lemon
• Salt and pepper to taste

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 slices, matching the size of the tripe strips.

7. Peel one shalot and chop it finely with two or three sprigs of parsley.

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

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

10. Peel the onion and the remaining shalot, and cut them as needed.