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French-Inspired Stewed Tripe with Saffron
Book Information
The Paleo Approach Cookbook
Page: 286
Ingredients
Anchovy Paste
Bay Leaf
Beef or Lamb Tripe
Carrot
Celery
Dry White Wine or Bone Broth (p. 110)
Leek
Onion
Parsley
Saffron
Thyme
White Wine Vinegar
Tags
Offal