Oysters with tripe
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Honeycomb tripe |
| 1 | tablespoon | Butter |
| 1 | small | Yellow onion; peeled & chopped |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| 1 | pint | Small oysters |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| Toast or toasted english muffins for each person | ||
Directions
Does this not sound strange to you? In New England this is not strange at all and the dish certainly points out the fact that this nation of ours has very different tastes in very different regions. I found this to be both interesting and tasty, but then I like both tripe and oysters.
Place the tripe in a saucepan and cover with water. Bring to a boil and cook for 5 minutes. Drain and rinse in cold water. Cover with fresh water and bring to a boil again. Simmer until the tripe is tender, about 2 hours.
Drain and let cool. Cut into ¼-inch dice.
Melt the butter in the saucepan and add the chopped onion. Saut‚ until the onion is soft but not brown. Sprinkle in the flour and stir. Add the milk and stir with a wire whip until the milk boils and thickens. Add the tripe and oysters. Cook for about 5 minutes and then add salt and pepper to taste.
Serve at once over toast or toasted English muffins.
I like a green salad with this dish, and perhaps a bowl of Corn Chowder with Shrimp (see recipe).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .