Let It be Tripe

Dominion, Volume 30, Issue 255, 24 July 1937, Page 5 (Supplement)

Let It be Tripe

It Figures in a Variety of Recipes a schoolboy once wrote in an examination, “is a form of stowed knitting-—-purl on one side and plain on the other.” To many others it is just plain “tripe.” But really, it is a most useful and health-giving dish, and international cookery makes much of it. Tripe, as a matter of fact, has won the laurels of culinary fame all over the world, and housewives of many countries are all enthusiastic about it for the many variations of the dishes in which it can figure. Here are some tasty recipes:— Tripe and Onions. Tripe and onions is one of the dishes that know no class distinctions. Epicures eat it from choice, the masses because it is economical and because they like it. Treat such perennial food with proper honour. From the moment tripe goes into the pot with the salt, the onions, milk and a few cloves and peppercorns, it wants careful watching and long cooking. It should be creamy, tender, and wellflavoured. Cut one pound of tripe into smallish pieces. Put into cold water and bring to the boil. Strain at once and put it in a saucepan or casserole with about a pint of milk and water, and a pound of Spanish, onions, cut up. Some people like more onions than this. Simmer slowly for three hours and look at it often to see that it is not curdling or sticking to the bottom of the pan. Twenty minutes before it is ready thicken with a little flour in the ordinary way, boil up, and stir in a good piece of butter. With Caper Sauce. Take 11b. tripe and cut into small pieces. Cover well with water and simmer gently for two hours. Melt loz. butter in a saucepan and stir in a heaped tablespoonful flour. When thoroughly absorbed add a well-beaten egg and then gradually one pint of milk. Continue to stir till sauce thickens. Season with salt and pepper. Strain tripe, add to sauce, and reheat. Just before serving add a small bottle of capers. Ser i very hot. Savoury Supper Dish. Order lib. tripe and -lib. sausages. Wanted: Three large onions, 3 teaspoonfuls of flour, butter, milk for onion sauce. Gut up onions and boil in salted water for 10 minutes. Wash tripe. Dry thoroughly. Flour, season, and cut into strips. Halve sausages and roll in strips of tripe; secure with cocktail sticks. Put in pan with onions and simmer for three-quarters of an hour, when ingredients should be tender. Arrange tripe on end in dish. Put under hot grill. Lightly brown ends of sausages. Pour onion sauce round and serve piping hot with crisp toast. The broth is delicious. As in the Shetlands. Boil tripe in shallow pan with onions (or without, if preferred) and a teaspoonful of mixed herbs, until tender. Drain, and place in squares on toast, eaclt piece of tripe being the same size as the toast. Into the liquor shred a large piece of cheese and thicken with cornflour. Pour over each piece of toast, sprinkle with parsley, and serve, piping hot. This is how we do it in the Shetlands. Mayonnaise Patties. 801 l out puff pastry to one-eighth of an inch in thickness. Cut out about 16 rounds with crinkled cutter, and place on a baking-tin. Now cut out a similar number and remove the centres with a small cutter. Wet these and fasten to pastry-rounds on tin. Weigh down the centres with a small piece of bread crust and bake in hot oven. When done fill the cases with the following mixture: Take lib. tripe, wash and cut into half-inch squares. Place in saucepan with a pint of water and 2 large onions cut into small pieces. Boil for half an hour. Drain away the water, turn contents into q basin. Season to taste and bind together with half a pint of mayonnaise sauce. Fill the patty cases. Decorate the top of each with a sprig of fresh parsley. Serve hot or cold. These patties are very good for evening bridge parties or for children’s parties. In Individual Dishes. This simple method of cooking tripe appeals to those who do not care for its usual accompaniment of onions. Cut tlie tripe into small pieces and place in the top of a double boiler with not more than two tablespoonfuls of water. Cook till tender. Serve very hot in individual fireproof dishes, with the following piquant sauce: For each person allow two tablespoonfuls of castor sugar, the juice of half a lemon, half- a teaspoonful of made mustard, and a dash of vinegar. Mix well.