Tripe with Onion and Parsley
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
Garlic Bread Chips
Turn your kid's crusts into a snack they will love. Save them in a bag in the freezer until you have enough to make these garlic bread chips.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- Crusts from 10 slices of bread, (about 40 pieces)
- 2 garlic cloves, finely grated
- ¼ cup oil
- Pinch of salt
- ½ cup sour cream (optional)
- 1 tablespoon sweet chilli sauce (optional)
Method
- Preheat the oven to 200ºC.
- Place the crusts in a wide bowl.
- Combine the oil with the garlic in a small bowl, then add the salt and mix together.
- Pour the oil mix over the crusts and gently mix through until all of the crusts are evenly coated.
- Spread on a baking tray in a single layer.
- Bake for 5-7 minutes, until toasted and golden
- To make the dip, combine the sour cream and sweet chilli sauce in a bowl and mix through.