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  Added: Nov 03, 2011  •  Visited (273)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stripe And Dumplings
(Flaki And Pulpity)
What You Need:
  • 1 marrow bone
  • Salt and pepper
  • 1 carrot
  • 2 sprigs of parsley
  • 1 onion
  • 1 teaspoon marjoram
  • A few sticks of celery
  • 1 teaspoon ground ginger
  • 2 pound tripe
  • 2 tablespoons flour

    FOR THE DUMPLINGS
  • 2 oz suet
  • A little chopped parsley, some ground ginger and some marjoram to flavor
  • 2 tablespoons breadcrumbs
  • 1 egg yolk
  • 1 - 2 tablespoons flour

  • How To Cook:
    1. Make a stock with the marrow bone and vegetables, strain it and put aside.

    2. Wash the tripe thoroughly, pour boiling water over it, then put it into cold water and boil until soft.

    3. Cut it into strips, put it into the prepared stock and add salt and pepper.

    4. Cut the cooked vegetables into small pieces and add them, with the chopped parsley, marjoram and ginger.

    5. Blend the flour with cold water, add to the tripe stew, and cook for a few minutes until thickened.

    NOW MAKE THE DUMPLINGS:
    1. Chop or mince the suet, if necessary, add the breadcrumbs, egg yolk, flour, parsley, ginger and marjoram, and mix well.

    2. Form very small balls, then put them into boiling salted water and cook for 5 minutes.

    3. Strain, and add them hot to the hot stew just before serving.

    4. Serve accompanied by three small bowls of paprika, grated cheese and sieved dried marjoram for flavoring.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Poland
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Tripe
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Main Ingredient ╗ Herbs & Spices ╗ Parsley

     





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