How to Clean Tripe
Ingredients
Directions
Prepare the lime
If using lime, mix it with cold water until liquid.
Sew up the emptied tripe to prevent lime from penetrating.
Treat the tripe
Soak the tripe in lime-water for 30 minutes before scraping.
Wash off the lime to avoid skin irritation.
If using ashes, sprinkle them on the emptied tripe and wash with cold water.
Submerge the tripe in boiling water for 5-6 hours if using ashes.
If neither lime nor ashes are available, scald the tripe repeatedly with boiling salted water until clear.
Soak the tripe in cold salted water for a week, changing the water daily.
After treatment, soak in salted cold water for 24 hours before washing in fresh water.
Cook
Boil in salted boiling water until tender and clear.
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 food being cleaned and then cooked until tender.
- Lime-water or lye (from wood ashes)
- Alkaline agent that loosens the tripe's outer layer so it can be scraped and cleaned.
The step that matters
Wash off the lime. Lime is strongly alkaline and can irritate skin and leave residue, so the tripe must be rinsed thoroughly before it is cooked or handled further.
“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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