Vampi

Ingredients

• 2 pounds tripe
• 1 medium-size onion, chopped
• 2 tablespoons vegetable oil or lard
• 1 rounded tablespoon all-purpose flour
• 2 tablespoons chopped parsley
• ¼ cup tomato sauce
• 1 tablespoon sweet paprika
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 cups vegetable stock. (See note)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    286 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 276 milligrams cholesterol; 444 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash the tripe well. Place it in a saucepan, cover with water and simmer until fork tender, about 1 hour.
2. Drain the tripe, let cool and slice into strips about 1/4 inch wide and 2 inches long.
3. In a heavy, 10-inch saute pan, saute the onion in the oil or lard until it is transparent but not brown.
4. Blend in the flour and cook, stirring, for a minute or two. Then add the cooked tripe and the parsley, tomato sauce, paprika and bay leaf and mix well. Season with salt and pepper, simmer the mixture a few minutes, then add the vegetable stock and continue to simmer the stew for about 30 minutes more, or until the liquid has reduced to a gravy consistency. Add more salt and pepper if necessary. Remove bay leaf and serve.

• To make a vegetable stock, take 2 carrots, 1 rib celery and 1 small onion and simmer them together in 4 cups of water for 30 minutes; then strain.)