Tripe a LA Coutanee

Ingredients

• 1½ pounds thin tripe
• ½ pound lean bacon
• ½ pound lean beef
• 1 small red cabbage
• Potatoes
• 4 sponge biscuits
• 4 mushrooms
• 1 shallot
• 1 small onion
• 2-3 sprigs of parsley
• pepper
• coarse sea salt
• 1 pint stock or 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 slice the bacon to the same size.

4. Mince the shallot, onion, and parsley finely.

5. Sprinkle pepper, salt, and some minced mixture over each tripe slice, then place a bacon slice on top.

6. Roll the tripe and bacon together, ensuring the ends are even, and secure 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 the onion and mushrooms.

8. Arrange the tripe rolls around the inside of the stewpan and add the vegetables.