How To-clean Tripe
Ingredients
Directions
Prepare the tripe
If using lime, mix it with cold water until liquid.
Sew the emptied stomach to prevent lime penetration.
Soak the sewn stomach in lime-water for 30 minutes.
Wash off the lime thoroughly to avoid skin irritation.
If using wood ashes, sprinkle them on the emptied stomach.
Wash the stomach with cold water.
Soak the stomach in boiling water for 5-6 hours.
If neither lime nor ashes are available, repeatedly scald the tripe in boiling salted water until clear.
Soak the cleaned tripe in cold salted water for a week, changing the water daily.
Cook and store
After treatment, boil the tripe in salted boiling water until tender and clear enough for a broomstraw to pass through.
Store boiled tripe in an earthen jar covered with a mixture of milk and water, sour milk, buttermilk, or scalded vinegar with spices.
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
- The main food being cleaned, softened and made tender by the treatment.
- Lime-water or wood ashes
- Alkaline agents that loosen the tripe's lining and help strip away its surface layer.
The step that matters
Washing off the lime. Lime is caustic and can irritate skin and leave residue on the tripe. Thorough rinsing removes it, so the tripe is safe to handle and cook.
“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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