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> Pickled Tripe
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Patch 
Posted: 19-Sep-2009, 11:56 AM
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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,    

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Shadows 
Posted: 19-Sep-2009, 01:12 PM
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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.


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Patch 
Posted: 19-Sep-2009, 01:38 PM
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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!

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