Broiled Tripe
Ingredients
Directions
Prepare
Wipe the honeycomb tripe dry and cut it into squares.
Broil and serve
Place the tripe in a wire broiler with the honeycomb side facing the fire.
Broil until the honeycomb side is a delicate brown.
Transfer to a hot platter and add bits of butter on top.
Serve immediately.
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
- Honeycomb tripe
- Forms the main body of the dish; its textured surface browns under direct heat.
- Butter
- Adds richness and moisture, melting over the hot tripe for flavor.
The step that matters
Broil until the honeycomb side is a delicate brown. Tripe is mild and can turn tough or rubbery if overcooked, so watch the surface closely and stop once it just browns. Browning adds flavor through the Maillard reaction, which needs direct, steady heat on a dry surface.
“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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