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Turnips with Tripe

4 servings

Ingredients

• Rutabagas or Collard Greens (as needed)
• Tripe broth (a little)
• Brown flour (a little)
• Sugar (a little)
• Pepper (a little)
• Tripe (a little)
• Egg (a little)
• Breadcrumbs (a little)
• Butter (a little)

Instructions

1. Cut the turnips (rutabagas or collard greens) into slices or strips and cook them until tender in the tripe broth.
2. Finally, reduce the broth with brown flour, a little sugar, and pepper, then add the turnips along with the tripe cut into pieces.
3. Cut the larger pieces of tripe into elongated rectangles, bread them with egg and breadcrumbs, fry them golden in butter, and arrange them around the prepared turnips.

Modernized from a treasured 19th-century German cookbook.