Cookery for every household

In Scotland, however, tripe is bought in a much rougher condition, and it requires very careful washing and many hours’ cooking before it is ready for use. The following is the method of treating it when bought in this condition. Buy the tripe the day before it is to be used. First wash it well in tepid water, scrape it with a knife if necessary, and rinse it thoroughly. Then put it into a sauce- Ean with cold water to cover it, bring it to the boil, and pour this water away. Repeat this process of washing and blanching until the tripe has lost its unpleasant smell. When quite clean, return it to the saucepan with fresh cold water. bring to the boil and simmer slowly from 6 to 10 hours or until tender. The tripe must be kept covered with water, more being added if necessary. When sufficiently cooked, put it into a basin, cover it with the liquid in which it was cooked, and set it aside until next day, when it can be made up in any way that is wished. Note. — The liquid in which tripe is cooked should never be thrown away, as it contains a considerable amount of nourishment. 885. Tripe with Onions (Tripes a 1’Anglaise) 1 lb. prepared tripe. 2 Spanish onions. 1 oz. butter. 1 oz. flour. I pt. tripe liquor. 1 gill milk. Salt. Pepper. Sippets of toast. Prepare the tripe as directed above, cooking along with it for the last 2 hours, the Spanish onions, peeled, scalded, and cut in quarters. When both tripe and onions are quite tender, cut the tripe in small neat pieces and chop the onions. Melt the butter in a saucepan, add the flour, and when well mixed strain in 4 pint of liquor from the tripe. Stir until boiling, season to taste with pepper and salt, add the milk and tripe, and simmer all together for about 15 minutes. Serve in a hot dish and garnish with sippets of toast or small potato balls. Note. — The addition of 1 or 2 table-spoonfuls of cream will be found an improvement to this dish, or the yolk of an egg beaten up with a little lemon juice stirred in at the last. Sufficient for 3 or 4 persons. Probable cost, Is. 886. Baked Tripe 1 lb. cooked tripe. 2 or 3 slices bread and butter. Seasoning. 1 egg. J pt. milk or tripe liquor. A little butter. The tripe must be well cooked and tender (see Recipe 884). Cut it into small pieces and season with white pepper and salt. Cut the bread and butter in finger-shaped pieces, removing the crust. Then grease a pie dish and place in it a layer of tripe and a layer of bread and butter alternately until all is in, making the topmost layer bread and butter. Beat up the egg and add to it the milk or tripe liquor, and strain this over the tripe and bread. Wipe round the edges of the dish, put a few pieces of butter on the top, and bake in a moderate oven until the liquid is set and the top nicely browned. Garnish with parsley and serve hot. Time to cook, 20 to 30 minutes. Sufficient for 3 or 4 persons. Probable cost, Is. 887. Fried Tripe (Tripes Frites) 1 lb. cooked tripe. Salt. Pepper. 2 table-sps. salad oil. 1 table - sp. chopped onion. Juice of | lemon. A little flour. Beaten egg. Bread-crumbs.