Beoiled Tripe
Ingredients
Directions
Prepare
Wipe the tripe dry and cut it into squares.
Broil and serve
Place the tripe in a wire broiler over a bright fire, honeycomb side facing the fire.
Broil until the honeycomb side is a delicate brown.
Transfer to a hot platter and place 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, and its honeycomb side browns over the fire.
- Butter
- Adds richness and moisture as it melts over the hot tripe.
The step that matters
Broil until the honeycomb side is a delicate brown. Browning the honeycomb side over a bright fire adds savory flavor through the Maillard reaction. Taking it off too early leaves the surface pale and bland, while too long over the fire can dry or toughen the tripe.
“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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