Pickling Tripe
Ingredients
Directions
Prepare the tripe
Select fresh tripe that has not been lying around long enough to attract bacteria.
Clean and wash the tripe thoroughly in at least three or four changes of water.
Prepare a tub of cold water and add a lump of unslaked lime the size of an English walnut; allow lime to dissolve and stir to mix.
Place the washed tripe in the solution and soak for five or six hours, keeping the water cold; add a small piece of ice if necessary.
Before the tripe is put into the last soaking water, scrape the inside skin with a hog scraper to remove it; scrape off the outside film or skin as well.
Cook the tripe
Thoroughly wash the boiling vessel before cooking the tripe; a clean vessel keeps the tripe white.
Add two ounces of B. Heller & Co.'s Lard Purifier mixed in 50 gallons of boiling water to assist keeping the tripe white.
Scald the tripe thoroughly and scrape both sides well with a hog scraper; tripe is then ready to be cooked.
Cook the tripe: bring water to a boil, then reduce to a simmer until tripe is thoroughly cooked.
After cooking, turn on cold water and allow it to overflow until the tripe has thoroughly cooled.
Pack and cure
Pack the cooled tripe in tierces with 60° white wine vinegar; always use white wine vinegar.
If shipping after vinegar curing, repack the tripe in 40° vinegar.
Add 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning per 100 lbs of tripe to give it flavor.
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. See the original page.
Explore the science
What each ingredient does
- Tripe
- The main ingredient, which is cleaned, soaked, cooked and then pickled in vinegar.
- White wine vinegar
- Acidity that preserves the cooked tripe and gives it its pickled sharpness.
- Unslaked lime (in the method)
- Alkaline soak that loosens the tripe's outer film and skin for scraping.
- Zanzibar brand pickled tongue seasoning
- Seasoning that adds flavor to the pickled tripe.
The step that matters
Keeping the tripe cold during the lime soak. Warm soaking water lets the tripe spoil quickly and can make it discolour, so the water is kept cold and ice is added if needed.
“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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