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Boiled Tripe

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. Water
  2. one half tablespoonful of salt
  3. Eight pounds of tripe

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Eight pounds of tripe, one half tablespoonful of salt.
  2. Cover the tripe with cold water, and let it stand in this over night.
  3. Removing it from the bath, place it in a sauce-pan, cover it with cold water, put the sauce-pan over a quick fire, and, when boiling, drain the water off, and cover it with additional cold water.
  4. Continue to drain off' and re-cover the tripe with successive quantities of cold water, until the water at last boils up quite cleai-, and ceases to give off a disagreeable odour.
  5. Draw the sauce-pan to one side of the fire, and allow its contents to simmer very slowly for five horn's, keeping the pan covered that the water may not boil away.
  6. When done, add the salt, and the tripe is ready to dress in any manner desired, or may be served simply as it is.

Plating

Cookware for this recipe

  • Saucepan
  • Colander