|2 pounds||Honeycomb tripe; cut into 4-inch squares|
|Salt & pepper to taste|
|1 cup||White cider vinegar|
|1 tablespoon||Minced yellow onion|
|2 tablespoons||Cider vinegar|
|2 teaspoons||Dry mustard mixed with|
|1 cup||Brown gravy|
A New Hampshire lady friend told me that this was a great dish from her childhood. She also told me that I could have it at the old Parker House restaurant in Boston. (That's pronounced "Paahka House.") The dish was so pungent with vinegar that I was not terribly impressed. But they have been serving it for 132 years. So it is an old classic and this recipe is lighter tasting with vinegar. You will need to pickle your own tripe unless you live in New England.
Place the tripe in a saucepan and cover with water. Bring to a boil and then drain. Rinse with cold water and cover with fresh water a second time.
Add the remaining ingredients except the vinegar. Cover the pan and simmer until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the broth, and add the broth and vinegar to the tripe. Place in plastic container and store in the refrigerator overnight.
Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans (see recipes), you have a complete and filling meal. VARIATION 1: The Parker House uses a method very close to this one. Drain and rinse the pickled tripe and season each piece with salt and pepper. Sprinkle with flour and then dribble some olive oil on each piece. Sprinkle bread crumbs on each and broil slowly for a few minutes so that the crumbs are browned.
You might wish to add some garlic and perhaps thyme to the bread crumbs.
Serve with a mustard gravy. MUSTARD GRAVY: Saut the onion in the butter until brown. Add the remaining ingredients and simmer for 5 minutes. Serve with the pickled tripe. VARIATION 2: Rinse the pickled tripe and dry with paper towels. Dip in beaten egg. Dredge in seasoned flour and pan-fry in a bit of butter until brown on both sides.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .
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