Fresh honeycomb tripe
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh honeycomb tripe |
| ;water to cover | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| 1 | clove | Garlic |
| ⅔ | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| 1 | tablespoon | Parsley |
| 4 | Peppercorns | |
| Salt | ||
| ½ | teaspoon | Mustard |
| 1 | teaspoon | Worcestershire sauce |
Directions
Read "About Tripe". Trim, wash, soak, wash and drain the tripe. Cut it into 2" squares. In a heavy pot with a tight fitting lid add enough water to cover the tripe and the seasonings. Bring to a boil and THEN add the tripe. Reduce heat immediately. Seal the lid with a strip of pie pastry dough and simmer 12 hours.
When the tripe is tender serve it with pan gravy seasoned with salt, mustard and Worcestershire sauce.
Or finish Spanish style by simmering ½ hour more with a cup of tomato puree and a dash of cayenne. In the last 15 minutes add ½ cup each cooked minced ham and sliced mushrooms. Serve over steamed rice.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 11-28-95
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