A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A bunch of parsley cut small and put with it is an improvement. Some put in oysters five minutes before dishing up.
Preserved exactly as written in the original source
Cut a pound of tripe in narrow strips
Put a small cup of water or milk to it
Add a bit of butter the size of an egg
Dredge in a large teaspoonful of flour, or work it with the butter
Season with pepper and salt
Let it simmer gently for half an hour
Serve hot with parsley cut small
Modern guidance to help you succeed with this vintage recipe
Tripe's dense collagen structure requires gentle, prolonged cooking in liquid to break down into tender gelatin. The flour-thickened sauce creates an emulsion with the butter and milk, coating each strip and preventing the lean tripe from drying out. Simmering rather than boiling keeps the delicate proteins from seizing and becoming rubbery, while the long cooking time allows the tripe to absorb the seasoned liquid and develop a silky texture.
The fricasseed tripe can be prepared up to 2 days ahead. Cool completely, then store in an airtight container in the refrigerator. Reheat gently over low heat with a splash of additional milk or water to loosen the sauce, stirring occasionally until heated through (about 10 minutes).
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon refrigeration; thin with a tablespoon or two of milk when reheating. Reheat gently on the stovetop over low heat, stirring frequently, until warmed through. Not recommended for freezing as the texture of the tripe can become spongy.
AI-generated tips from Chef Cecil's culinary database
The fricasseed tripe can be prepared up to 2 days ahead. Cool completely, then store in an airtight container in the refrigerator. Reheat gently over low heat with a splash of additional milk or water to loosen the sauce, stirring occasionally until heated through (about 10 minutes).
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon refrigeration; thin with a tablespoon or two of milk when reheating. Reheat gently on the stovetop over low heat, stirring frequently, until warmed through. Not recommended for freezing as the texture of the tripe can become spongy.
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