Boiled Tripe
Ingredients
Directions
Prepare
Scrape the tripe well on both sides.
Cut the tripe into pieces about the size of your hand.
Cook and serve
Wash the tripe and boil it in salted water until very tender.
Serve with drawn butter, onions, or oyster sauce.
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 ingredient; boiling it slowly turns its tough tissue tender.
The step that matters
Boiling until very tender. Tripe is made of tough connective tissue. It only becomes tender after a long, gentle simmer that breaks down collagen, so stopping early leaves it chewy.
“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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