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TRIPE À LA CREOLE

(EntrÉes) - (The International Jewish Cook Book)







Boil tripe with onion, parsley, celery, and seasoning; cut in small
pieces, then boil up in the following sauce: Take one tablespoon of fat,
brown it with two tablespoons of flour; then add one can of boiled and
strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve
in ramekins.











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