Lamb Tripe Recipe
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PrintFlavors of France
Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 20 minutesCooking time: 30 minutes
Difficulty: Easy
Ingredients
Ingredients for 10 servings
- 20 little packets of lamb tripe (tripoux)
- 4 yellow peppers (Sweet Pepper or Bell Pepper)
- 4 red peppers
- 2 green peppers
- 50 ml (3 tbsp.) olive oil
- 50 g (2 oz.) pine nuts
- 100 g (3 1/2 oz.) pesto
- Salt and freshly ground pepper
- See Tripe
Method
- Wash and dry the peppers; halve them, remove the seeds and cut into strips;
- Heat a cocotte or Dutch oven with the olive oil; add the pepper strips and cook for 15 minutes, stirring often;
- Add the pesto and pine nuts to the pot. Drain the tripe and add to the pot; cover and cook for 15 minutes over low heat.
- Correct the seasoning and serve very hot.
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