To Boil Tripe and Cow-heels
Ingredients
Directions
Prepare
Clean the tripe thoroughly, ideally at a riverside.
Dissolve a piece of quicklime in the scalding water to assist in cleaning, if desired.
Boil
Boil the tripe in fresh water for 6 to 9 hours, or leave it over a slow fire overnight.
If using lemon juice, rub it on the tripe to whiten it before boiling.
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
- Its connective tissue softens during long simmering, giving a tender, chewy texture.
- Lemon juice
- Its acidity helps lighten the tripe's colour before boiling.
The step that matters
Boil the tripe for 6 to 9 hours. Tripe is tough connective tissue. Slow, sustained simmering converts its collagen into gelatin, which makes it tender. Stopping early leaves it firm and 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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