Composition of the Liver of the Ox
Ingredients
Directions
Prepare
Partially boil the tripe in water.
In a separate pot, boil the onions in two changes of water.
Cook and season
Combine the tripe and onions in one pot and slowly boil together until the tripe is very soft and tender.
Add a sufficient quantity of salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tripe
- Provides the main body; its tough connective tissue softens into tender texture during long, slow simmering.
- Onions
- Contribute mild sweetness and aroma that soften and blend into the broth as they cook.
The step that matters
Slowly boil the tripe and onions until very soft. Tripe is rich in tough connective tissue. Long, gentle simmering converts collagen into gelatin, which makes it tender. Boiling too briefly or too hard leaves it chewy or tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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