About Tripe Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Tripe is the muscular lining of the beef stomach. There are 4 kinds:
the fat part of the belly called in France "gras double", partly
honeycombed, dark and light honeycombed.
If you start from scratch cooking tripe is a long drawn out affair.
Fresh tripe must be cooked at least 12 hours. However you can also
buy it pre- cooked so that all that is required is the final
seasoning and heating. It may be pickled and served hot or cold in a
marinade.
Cooked tripe may also be sprinkled with salt and paprika and dipped
into fritter batter and deep fried. Good served with tartare sauce.
To prepare fresh tripe, trim if necessary. Wash it thoroughly,
soaking overnight, and blanch it for 1/2 hr in salted water. Wash
well again, drain and cut for cooking. When cooked it should be the
texture of soft gristle provided that the heat is kept low and the
tripe has not toughened.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 11-28-95
Title: Fresh Honeycomb Tripe
Categories: Meats, Spanish
Yield: 4 servings
2 lb Fresh honeycomb tripe 1 c Celery; chopped
;water to cover 1 tb Parsley
1/4 ts Salt 4 Peppercorns
1/4 ts Sugar Salt
1 cl Garlic 1/2 ts Mustard
2/3 c Onion; chopped 1 ts Worcestershire sauce
Read "About Tripe". Trim, wash, soak, wash and drain the tripe. Cut it
into 2" squares. In a heavy pot with a tight fitting lid add enough
water to cover the tripe and the seasonings. Bring to a boil and THEN
add the tripe. Reduce heat immediately. Seal the lid with a strip of
pie pastry dough and simmer 12 hours.
When the tripe is tender serve it with pan gravy seasoned with salt,
mustard and Worcestershire sauce.
Or finish Spanish style by simmering 1/2 hour more with a cup of
tomato puree and a dash of cayenne. In the last 15 minutes add 1/2
cup each cooked minced ham and sliced mushrooms. Serve over steamed
rice.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 11-28-95
Source from luhu.jp
the fat part of the belly called in France "gras double", partly
honeycombed, dark and light honeycombed.
If you start from scratch cooking tripe is a long drawn out affair.
Fresh tripe must be cooked at least 12 hours. However you can also
buy it pre- cooked so that all that is required is the final
seasoning and heating. It may be pickled and served hot or cold in a
marinade.
Cooked tripe may also be sprinkled with salt and paprika and dipped
into fritter batter and deep fried. Good served with tartare sauce.
To prepare fresh tripe, trim if necessary. Wash it thoroughly,
soaking overnight, and blanch it for 1/2 hr in salted water. Wash
well again, drain and cut for cooking. When cooked it should be the
texture of soft gristle provided that the heat is kept low and the
tripe has not toughened.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 11-28-95
Title: Fresh Honeycomb Tripe
Categories: Meats, Spanish
Yield: 4 servings
2 lb Fresh honeycomb tripe 1 c Celery; chopped
;water to cover 1 tb Parsley
1/4 ts Salt 4 Peppercorns
1/4 ts Sugar Salt
1 cl Garlic 1/2 ts Mustard
2/3 c Onion; chopped 1 ts Worcestershire sauce
Read "About Tripe". Trim, wash, soak, wash and drain the tripe. Cut it
into 2" squares. In a heavy pot with a tight fitting lid add enough
water to cover the tripe and the seasonings. Bring to a boil and THEN
add the tripe. Reduce heat immediately. Seal the lid with a strip of
pie pastry dough and simmer 12 hours.
When the tripe is tender serve it with pan gravy seasoned with salt,
mustard and Worcestershire sauce.
Or finish Spanish style by simmering 1/2 hour more with a cup of
tomato puree and a dash of cayenne. In the last 15 minutes add 1/2
cup each cooked minced ham and sliced mushrooms. Serve over steamed
rice.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 11-28-95
Source from luhu.jp