Tripe, Grilled

Ingredients

• about a pound and a half of tripe
• an onion stuck with two cloves
• a carrot
• a bunch of sweet herbs
• a little pepper
• and salt
• equal quantities of minced parsley and chives
• a little pepper
• and salt
• a little oiled butter or dripping
• and lemon-juice

Method

1. 1

   Clean the tripe and simmer it in stock with onion, carrot, herbs, pepper, and salt until tender.

2. 2

   Cut into 2-inch pieces.

3. 3

   Mix parsley, chives, pepper, salt, and butter into a paste.

4. 4

   Dip tripe pieces in the paste, cover with breadcrumbs, and broil until browned.

5. 5

   Serve with piquant sauce.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2028. The excerpt below is the record exactly as published.

Tripe, Grilled.— Clean the tripe, simmer it very gently in nicely-flavoured stock, and boil with it an onion stuck with two cloves, a carrot, a bunch of sweet herbs, and a little pepper and salt. When it is quite tender take it up, drain it, and cut it into pieces two inches square. Take equal quantities of minced parsley and chives, add a little pepper and salt, and make the mixtiu'e into a paste with a little oiled butter or dripping and lemon-juice. Dip the pieces of tripe into this batter, cover them with bread-crumbs, and broil over a clear fire. Send piquant sauce to table with them. Time to broil, till lightly browned. Probable cost, 8d. per pound. Sufficient, one pound of tripe for two or three persons. Tripe, Irish {see Irish Tripe). Tripe, Normandy Way of Dressing. — Clean, scald, and scrape one pound and a half of tripe repeatedly, cut it into neat squares, and put it into a stewpan with a large carrot, an onion stuck with two cloves, three ounces of bacon cut into dice, a bunch of parsley, a sprig of thj-me, a bay-leaf, and six or eight pepper- corns. Add one or two ounces of fat, and cover the whole with cider, white wine, or, failing these, cold sj^ring water. Let the tripe simmer very gently till it is quite tender. Place it on a dish, and pour the strained sauce over it. Time, undressed tripe, si.x or seven hours. Tripe Pie.— Tripe which is to be used for a pie should be stewed, and allowed to jelly in the liquor in which it was boiled. Line the inside of a pie-dish with good pastry. Put a slice of tender steak or a little undressed ham TBI ( 993 ) TRO at the bottom of the dish, and place upon this the tripe with the jellied gravy adhering to it. Season with pepper and salt, place little pieces of butter here and there on the meat, and pour in two or three spoonfuls of good brown gravy. Cover the dish with a good crust, and bake the pie in a well-heated oven. When the pastry is sufficiently cooked it is done enough. Time to bake, according to size. Probable cost, tsipe, 8d. per pound. Tripe, Roasted. — Take about a pound and a half of tripe

Cook this with the app: pantry check, scaling, and the assistant.