I'm thinking that this is not going to be a recipe that anyone but me is going to try. But you never know! LOL!
I am going to cut it in half, and I am not going to use whole cloves in my onion (yuck).
Lee
Boston Tripe
(adapted from the NY Times New England Heritage Cookbook)
2 pounds honeycomb tripe
1 onion, studded with two whole cloves
2 sprigs of fresh thyme, or ½ teas dried
1 bay leaf
1 carrot, quartered
12 peppercorns
1 ½ T Dijon mustard
3 T veg oil
1 teas Worcestershire sauce
1 T wine vinegar
dash Tabasco
2 cups soft breadcrumbs
Cut tripe into large squares, about 4 x 4 inches
Place tripe in a pot and add water to about 1 inch above the tripe. Add onion, thyme, bay leaf, carrot, the peppercorns, some salt. Bring to boil and simmer until tripe is tender, 2-3 hours. Drain. When cool, pat dry with paper towels.
Preheat oven to 425. Sprinkle tripe with salt and pepper.
Combine the mustard, oil, Worcestershire, vinegar and Tabasco.
Dip the pieces of tripe into the mixture, then dip each piece into the breadcrumbs.
Arrange the coated pieces of tripe in a greased baking pan. Bake 30 to 45 minutes, until the crumbs are crisp and brown.
Serve with Dijon mustard on the side.
Yield: 4-6 servings
I am going to cut it in half, and I am not going to use whole cloves in my onion (yuck).
Lee
Boston Tripe
(adapted from the NY Times New England Heritage Cookbook)
2 pounds honeycomb tripe
1 onion, studded with two whole cloves
2 sprigs of fresh thyme, or ½ teas dried
1 bay leaf
1 carrot, quartered
12 peppercorns
1 ½ T Dijon mustard
3 T veg oil
1 teas Worcestershire sauce
1 T wine vinegar
dash Tabasco
2 cups soft breadcrumbs
Cut tripe into large squares, about 4 x 4 inches
Place tripe in a pot and add water to about 1 inch above the tripe. Add onion, thyme, bay leaf, carrot, the peppercorns, some salt. Bring to boil and simmer until tripe is tender, 2-3 hours. Drain. When cool, pat dry with paper towels.
Preheat oven to 425. Sprinkle tripe with salt and pepper.
Combine the mustard, oil, Worcestershire, vinegar and Tabasco.
Dip the pieces of tripe into the mixture, then dip each piece into the breadcrumbs.
Arrange the coated pieces of tripe in a greased baking pan. Bake 30 to 45 minutes, until the crumbs are crisp and brown.
Serve with Dijon mustard on the side.
Yield: 4-6 servings