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Tripe and Onions.
Ingredients.
2 lbs. of Tripe. 6 Onions. 2 pints of Milk.
Method.
Tripe is usually purchased ready boiled; it should thick, white, and fresh; but it still requires cooking. 1.
Cut it into pieces about three inches by two inches. 2. Trim off the fat. 3. Wash it well in cold water,
and dry it on a clean cloth. It may be whitened like veal, chicken, or turbot, by rubbing over with lemon-juice.
4. Blanch the tripe for five or ten minutes in water. 5. Take a quart of new milk, put it into a stewpan.
6. Add the tripe. 7. Simmer very gently for two or three hours. 8. Stir frequently with a wooden
spoon to prevent the tripe sticking or burning at the bottom of the saucepan. 9. Boil six or eight onions, and,
when done, chop them up. 10. Add them to the tripe, and season with pepper and salt and a small teaspoonful of
pounded loaf-sugar. Two dessert spoonfuls of flour may be stirred into the milk to thicken it, a quarter of an hour
before serving.
Tripe may be boiled in plain water, and served with onion sauce and mustard, or it may be boiled in veal stock with
fresh beef bones, or baked in milk and served with onion sauce, or, after it is boiled, it may be dipped in batter, and
fried for five minutes in butter with finely minced eschalots to a golden colour.
PRECAURTIONS.-It is necessary that the tripe should be fresh and slowly simmered, with frequent attention. Add the
onions a few minutes before serving, or the milk will curdle.
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