Curried Tripe
Ingredients
Directions
Prepare the tripe
Place the tripe in a pot with cold water and coarse sea salt.
Parboil for a few minutes.
Drain the water and refill the pot with fresh water.
Boil the tripe for 15 minutes.
Cook the rice
Remove the tripe and add ½ pound of rice to the boiling water.
Cook the rice according to package instructions.
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 substance of the dish; long simmering or boiling makes it tender enough to eat.
- Rice
- Absorbs liquid and adds starch, bulking the dish and giving it a soft, filling texture.
The step that matters
Parboiling and changing the water. Parboiling and then draining off the first water removes impurities and strong odours from the tripe. Refilling with fresh water before the long boil keeps the final cooking liquid clean-tasting.
“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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