Chitterlings, or Calves' Tripe
Ingredients
Directions
Prepare
Wash the chitterlings or calves' tripe thoroughly.
Cook
Place them in a pot and cover with water, adding a little coarse sea salt.
Boil until they are quite tender.
Drain and place on a dish.
Pour rich drawn butter over the chitterlings.
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 or calves' tripe
- Provides the main body of the dish, becoming tender through prolonged simmering in water.
- Rich drawn butter
- Adds fat and richness, coating the mild tripe and adding flavour.
The step that matters
Boil until quite tender. Tripe is a tough connective-tissue muscle. It needs long, gentle boiling to break down collagen; stopping early leaves it rubbery 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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