Pickled Tripe
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 6 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add Four onions cut in rings and parboiled, Two bay leaves, One dozen cloves, Half-dozen allspice and sufficient vinegar to cover.
- Let stand two days before using.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife