Broiled Tripe
Ingredients
Directions
Prepare
Prepare the tripe as you would for frying.
Broil
Place it on a grill over a clear fire of coals.
Broil gently until one side is a fine brown.
Turn it over when nearly done and brown the other side.
Serve
Serve on a hot dish.
If desired, add a little catsup or vinegar to the gravy.
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
- Is the main protein, cooked by direct heat so its surface browns while the inside becomes tender.
The step that matters
Broil gently until one side is a fine brown. Gentle heat from a clear bed of coals browns the surface through Maillard reactions before the tripe dries out. Too fierce a fire scorches the outside while the inside stays 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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