The home science cook book

As it comes from the market, tripe is usually cooked and often pickled. More cooking is generally needed to make it perfectly tender and, if pickled, to remove some of the vinegar. Then it is ready to prepare in different ways. Almost any other tender cooked meat may be prepared in any of the ways suggested for the tripe. Broiled Tripe. Have the tripe boiled tender and thoroughly cooled and dried. Cut it in pieces to fit the broiler, cover with cracker dust, let it stand five minutes, then spread all over with melted butter or olive oil, and dust again with the fine cracker. Lay the tripe on the broiler and cook the smooth side first until slightly brown, then turn and brown the other side. Serve it with the honeycomb side up, that it may hold the generous portion of butter flavored with salt, pepper, and lemon juice, which is the best dressing for it, though for variety it may be served with mayonnaise tartare. Meats. 131 Tripe in Batter. Tripe fried in crumbs is liable to be dry and horny ; therefore, it is better to dip it in a batter, in which case the batter is crisp, but the tripe inside will be tender. After boiling and drying cut the tripe in pieces suitable for serving. Dip them in a batter, until well covered, but drain off all that will not adhere. Fry slices of fat salt pork until crisp and cook the tripe in the hot fat, turning when one side is brown. Drain it on soft paper and serve with the pork scraps; garnish with parsley. Tripe Lyonnaise. Cut tender tripe in half-inch squares. For each cupful fry one tablespoon of chopped onion in one tablespoon of hot butter until slightly brown, turn in the tripe, and toss about until it absorbs the butter and is a delicate brown. Sprinkle over it salt, paprika, minced parsley, and one tablespoon of lemon juice or tarragon vinegar, and serve hot. Scalloped Tripe. Take one pint of tender tripe cut in half-inch pieces, one-half cup of grated Parmesan or other dry cheese, and one and one-half cups of tomato sauce. Butter a baking dish suitable for serving, put in a layer of tripe, sprinkle with salt, pepper, or paprika, and thickly with the cheese, and moisten with the sauce. Then arrange another layer of each and cover with one-half cup of cracker crumbs moistened with melted butter. Flavor the tomato sauce quite strongly with onion, frying it first in the butter. Bake in a hot oven until the crumbs are brown. 132 Home Science Cook Book. Tripe a la Poulette. Cut tender tripe in small pieces and add to a rich, white sauce. Stew over a gentle heat for twenty minutes, and season with lemon juice and minced parsley. For one pint quickly stir in the beaten yolks of two eggs. The sauce should be so thick that the tripe will be merely moistened with it, and may be piled in a mound on the dish. Garnish with small boiled onions or stewed celery or mushrooms. Stuffed Tripe. Cut tender tripe in pieces four inches square. Spread with poultry stuffing moist with beaten egg. Roll up and tie or skewer, steam for half an hour, then brown in the oven or under a gas flame. Mutton and Lamb.