Tuesday, July 26, 2011


They say no one is going to order the tripe.

I stew tripe in milk with onions, garlic, and thyme. It's cut into strips and dredged in rice flour and then fried. It'll be served with a malt vinegar mignonette. It's delicious, and I think you're ready for it. I have a picture or the last time I made it, but one of these machines doesn't want to play  . . .

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