A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Cut up half a pound of cold boiled tripe into neat squares
Put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown
Add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt and cayenne
Stir the pan to prevent burning
Cover the bottom of a platter with tomato sauce
Add the contents of the pan and serve
Modern guidance to help you succeed with this vintage recipe
Pre-cooking the tripe (traditionally boiled for hours) breaks down its tough connective tissue into tender, gelatinous proteins. Sautéing in butter creates a Maillard reaction on the surface, developing complex, savory flavors that contrast with the tripe's mild taste. The acidic vinegar helps cut through the richness of the butter while tenderizing any remaining collagen, and the onions provide aromatic compounds that complement the organ meat's delicate flavor.
The tripe can be boiled, cooled, and cut into squares up to 2 days in advance; store in an airtight container in the refrigerator. The tomato sauce can also be prepared up to 3 days ahead. However, the final sautéing should be done just before serving for best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Note that reheated tripe may become slightly tougher; it's best enjoyed freshly prepared.
AI-generated tips from Chef Cecil's culinary database
The tripe can be boiled, cooled, and cut into squares up to 2 days in advance; store in an airtight container in the refrigerator. The tomato sauce can also be prepared up to 3 days ahead. However, the final sautéing should be done just before serving for best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Note that reheated tripe may become slightly tougher; it's best enjoyed freshly prepared.
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