TRIPE

Wairarapa Times-Age, 9 February 1940, Page 2

TRIPE

HOW TO COOK IT. There are ever so many ways of preparing tripe, and remember’ that it is to be cooked in salted water for hours, the same as pig's feet, but without herbs or vegetables. Fresh honeycomb tripe must be thoroughly washed in cold water and then when you start it bring the water to a boil, add salt and simmer it for four or five hours. Change the water several times. No matter how you want to prepare it, give it plenty of cooking for tenderness. After it is cooked, cut it in small strips, say, 4in. wide and about 2in. long. Now all you have to do is to make a creole sauce. Cut enough tripe to make four cupfuls and then we will prepare the sauce. Slice one green pepper, two medium-sized onions, |lb. of fresh mushrooms. Cook these vegetables for a few minutes in one cupful of good stock. When cooked, add the pulp of lib. of tomatoes and some tomato puree and half a cupful of minced cooked ham. Stir well and simmer for 10 minutes. Season sauce with one teaspoon salt, half a teaspoonful pepper, a pinch of cayenne pepper, half a teaspoon of paprika and one teaspoonful of meat sauce. Add the tripe, heat and mix with the sauce. Just before serving, drop in a tablespoonful of butter. That's all—and now you can settle down and enjoy a glorious dish. Remember the only way you can make tripe tender is hours of simmering before it is added to the sauce. You may want to serve one or more vegetables with either of these delicious foods is suggested a baked potato. Bake large potatoes in moderate oven. Cut a large oval piece of the skin from the side of the potato and spoon out all the potato from the shell into a warm bowl. Set the shells aside, because they are to be used again. Mash the potatoes, adding cream and one teaspoonful finely-chopped chives for each potato. Season with salt and pepper. Refill shells with mashed potatoes, building them up to allow them to eqme over where the shell was cut. Now dot with butter and return to oven to dry. Sprinkle over the top a little paprika and serve piping hot.