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Chitterling, or Calves' Tripe

Chitterlings are boiled calves' tripe served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chitterling, or Calves' Tripe

Ingredients

Directions

Prepare

  1. Wash the chitterlings thoroughly.

Cook

  1. Place them in a pot and cover with water.

  2. Add a little coarse sea salt.

  3. Boil until they are tender.

Serve

  1. Drain the chitterlings and place them on a serving dish.

  2. Pour rich drawn butter over the chitterlings before serving.

Recipe from a historical cookbook (Internet Archive).

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

Chitterlings (calves' tripe)
Main protein; boiling softens the tissue until it is tender to eat.
Butter
Adds richness and fat, giving a smooth, savoury coating when poured over the cooked chitterlings.

The step that matters

Boil until they are tender. Tripe is tough connective tissue. It needs enough time at a steady simmer for collagen to break down; stopping early leaves it rubbery.

“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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