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| Celtic Radio Community > Scottish Recipes > Pickled Tripe |
| Posted by: Patch 19-Sep-2009, 10:56 AM |
| PICKLED TRIPE Ingredients : 2 lb Honeycomb tripe, cut into 4-inch squares 2 x Carrots 1 x Yellow onion 1 x Bay leaf Salt & pepper to taste 1 cup White cider vinegar Method : Place the tripe in a saucepan and cover with water. Bring to a boil and then drain. Rinse with cold water and cover with fresh water a second time. Add the remaining ingredients except the vinegar. Cover the pan and simmer until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the broth, and add the broth and vinegar to the tripe. Place in plastic container and store in the refrigerator overnight. ----- PAN FRIED PICKLED TRIPE VARIATION 1: The Parker House in Boston uses a method very close to this one. Drain and rinse the pickled tripe and season each piece with salt and pepper. Sprinkle with flour and then dribble some olive oil on each piece. Sprinkle bread crumbs on each and broil slowly for a few minutes so that the crumbs are browned. You might wish to add some garlic and perhaps thyme to the bread crumbs. Serve with a mustard gravy. MUSTARD GRAVY: 1 tbl Minced yellow onion 2 tbl Butter 2 tbl Cider vinegar 2 tsp Dry mustard mixed with 1 tbl Water 1 cup Brown gravy MUSTARD GRAVY: Saute the onion in the butter until brown. Add the remaining ingredients and simmer for 5 minutes. Serve with the pickled tripe. ----- PAN FRIED PICKLED TRIPE VARIATION 2: Rinse the pickled tripe and dry with paper towels. Dip in beaten egg. Dredge in seasoned flour and pan-fry in a bit of butter until brown on both sides. Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans, you have a complete and filling meal. Slàinte, Patch |
| Posted by: Shadows 19-Sep-2009, 12:12 PM |
| I don't eat stomach linings, but thanks for the recipe anyway! The only ofal meats I eat are heart, tongue, on occasion kidney and thymus gland. |
| Posted by: Patch 19-Sep-2009, 12:38 PM |
| I suspected that were these on most menu's today the guest list would be short. Often, a hogs head would be boiling on the stove and the refrigerator was full of strange things. It was normal for us but friends took offense on the outside chance they might be served that fare at lunch! I sometimes helped promote that thinking as their expressions were priceless! Dad fixed "fried lights" (lungs) once but mom drew the line there. We had Kidney and dressing and "mountain oysters" from time to time. I used to joke that dad would cook a$$ holes if there were more substance to them. Then again, maybe he did! Slàinte, Patch |