Boston Cooking-School cook book

Tripe is the first stomach of beef. Honeycomb tripe is the more delicate of the two varieties. Tripe is sold fresh and pickled. Select clean-looking tripe from a young animal. BROILED TRIPE Wipe fresh tripe as dry as possible, dip in fine cracker dust and olive oil or melted butter. Drain off all fat possible and again dip in cracker dust. Place in greased broiler and broil 5 minutes, cooking smooth side of tripe the first 3 minutes. Place on hot platter, honeycombed side up, spread with butter, and sprinkle with salt and pepper. Broiled tripe is at its best when cooked over a charcoal fire. STEWED TRIPE Cover with cold water, bring to boiling point, drain, cover with boiling salted water, simmer until tender (4 hours if cooked whole, 2 hours if cut in pieces for serving). Serve with Tomato Sauce (p. 198), Sauce Espagnole (p. 197), or White Sauce (p. 191). TRIPE IN BATTER 1 cup flour ¥g tablespoon vinegar 4 teaspoon salt 1 teaspoon olive oil 14 cup cold water or melted butter 1 egg, well beaten Fresh honeycomb tripe Mix flour and salt. Add cold water gradually. When smooth, add egg, vinegar, and oil or butter. Cut tripe in pieces for serving. Dip in batter, and sauté in small quantity hot fat. PICKLED TRIPE FRIED IN BATTER Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and simmer gently 20 minutes. Drain and again cover, using equal parts cold water and milk. Heat to boiling point, again drain, wipe as dry as possible, sprinkle with salt and pepper, brush over with melted butter, dip in Batter III (p. 392) made with 44 cup milk. Fry (p. 26). Serve with slices of lemon and Chili Sauce. LYONNAISE TRIPE 3 cups fresh honeycomb tripe 2 tablespoons butter 1 tablespoon finely chopped onion Salt, pepper Chopped parsley Cut tripe in pieces 2 inches by ¾ inch. Put in pan in oven‘to draw out water. Drain. Brown onion slightly in butter, add tripe, and cook 5 minutes. Sprinkle with salt, pepper, and parsley. Tripe a la Creole. Add to butter and onion 1 tablespoon green pepper, finely chopped, 1 tablespoon flour, 4% cup Brown Stock (p. 144), 14 cup drained tomatoes, and 1 fresh mushroom, sliced. BRAISED OX JOINTS 1 ox tail 2 cups water Flour for dredging 2 cups canned tomatoes Butter 1 teaspoon salt 1 onion, sliced 4 teaspoon pepper V4 cup flour 24 cup carrot |. 2 cups Brown Stock (p. 144) 24 cup turnip f Sraall cubes Cut ox tail at joints, parboil 5 minutes, wash thoroughly, dredge with flour, and sauté with onion in butter until well browned. Add flour, stock, water, tomatoes, salt, and pepper. Turn into baking dish, cover, and cook slowly 314 hours. Remove ox tail, strain sauce, and return ox tail and sauce to oven to finish cooking. Add carrot and turnip, parboiled in boiling salted water 5 minutes. As soon as vegetables are soft, add more salt and pepper if needed. BOILED PIGS’ FEET Pigs’ feet are usually sold already boiled but can be prepared at home. Roll tightly in cheesecloth, put in pan with 1% sliced onion, 4 sliced carrot, 4 teaspoon whole black peppers, sprig of parsley, bit of bay leaf, and 14 teaspoon salt. Cover with cold water, bring to boiling point, and simmer until done — 5 or 6 hours. Store in broth until used. BROILED PIGS’ FEET Wipe boiled pigs’ feet, sprinkle with salt and pepper, and broil 6 to 8 minutes. Serve with Maitre d’Hotel Butter (p. 204) or Sauce Piquante (p. 197). FRIED PIGS’ FEET Wipe boiled pigs’ feet, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs; fry in deep fat (p. 26). GHA PTERS 25 Poultry includes all domestic birds suitable for food, 7.e., chicken, © fowl, guinea fowl, turkey, duck, goose, pigeons, and squab.