| There are many delicious methods of preparing tripe, but in this country the favorite method is plain, uncompromising, Tripe and Onions. What a world of difference there can be, however, in the result. Never let our visitors, tasting our North Country special, be served with stringy, strong squares of flannel swimming in watery, onion liquid, with tough pieces of onions. The tripe must be cooked to jellied perfection that melts in the mouth, while the onions are brought to a pitch of self-effacement with the long, gentle cooking that makes them just a memory because they have blended into the rich creamy sauce. Do not forget that pinch of dry mustard that gives the sauce that delicate piquant flavor. |
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Two and a half pounds of dressed tripe, and see that you get the thick, honeycomb part or as much of it as possible. 1lb of onions. 1 quart of milk. 2 tablespoonfuls of flour. 1oz margarine or butter. Salt and pepper (black for preference) 1 level teaspoonful of dry mustard. |
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Cut the tripe into three-inch squares, bring to the boil in slightly salted water, drain and wash in fresh warm water. Put the tripe into a stout saucepan with the peeled and thinly cut onions, arranging onions on the bottom of the pan, then tripe, then a blanket of onions. Pour in the milk, add a little salt, but a very little. Bring very slowly to almost the boil, then reduce and simmer as slowly as possible for four hours. Stir occasionally to prevent scorching and sticking. At the end of four hours melt the margarine into a small saucepan, stir in the flour and mustard and blend over a low heat to a smooth paste. With a ladle or cup, add about 1 pint of tripe liquid, stirring it in gradually. When the sauce is smooth and thick, stir it into the saucepan with the remains of the liquid, tripe and onions. Simmer all together for ten minutes, without allowing the sauce to boil at all. Some like plain boiled potatoes, some like mashed potatoes, while some prefer thick slices of bread and butter with their tripe. |
