Broiled Tripe.
A dish where butter and little flour do the work.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pound of tripe
- 1 tablespoonful of butter
- 1/2 teaspoonful of salt
- 1/4 teaspoonful of pepper
- A little flour
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash and drain the tripe. If it has been in pickle, put it in a saucepan with cold water enough to cover it, and place on the fire. Simmer gently for half an hour. If milk be plentiful use half milk and half water. If the tripe has not been pickled, fifteen minutes will be enough time for the simmering. Take it from the hot liquid and drain.
- Melt the butter in a soup plate. Add the salt and pepper to it and then roll the piece of tripe in the mixture. Dredge the tripe with flour and broil over a hot fire for six minutes. Serve at once.
- Tripe may be broiled without using the butter and flour, but it is apt to be dry. Get the thick, juicy part for broiling.
Nutrition (estimated, per serving)
| Calories | 373 |
|---|---|
| Protein | 39.2 g |
| Fat | 15.8 g |
| Carbs | 18.9 g |
| Fiber | 0.2 g |
| Sodium | 3028 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States