Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-05-21
TRIBE AS AM ARTlcLe oF 1000.

Trlpe may be regarded - the plebeian
or poor relation In the meat family. IL
costs little, which IL one reason that
there Is no greater demand for It. Un-
less It IL properly cooked It Is tough.
This Is 80 often its condition that though
as tripe" has become ., pr0verb; but 1t
does not always deserve It's bad reputa-
ton. There are ways Of cooking tripe
40 that It becomes a delicious dish for
breakfast, lunch or hot supper, and It Is
not indigestible when prepared properly
according to the recipes given below.
Triple Is Of two kinds, the plain and
the honeycomb. The plain Is the kind
which Is stringy and rather liable to be
tough. The honeycomb gets its name
because its surface resembles the cells
Of a honeycomb. II Is tender and good.
Tripe Is either fresh or picked. The
the fresh, after having been prepared for
market, Is laid In sailed water. The
picked tripe is sometimes simply heated
and served hot, requiring no further
treatment, but In that case II Is only
suitable for healthy st0machs. Some
preparations Of tripe are suitable for
convalescents. Tripe really can be
made quite dainty.
BRoILED TRIPE.-Choose for this
the honeycomb. Grease the broiler with
butter, lay the tripe upon 1t, and place
over hot Goals. Simply brown, butter,
and season with salt. Do not cook the
tripe long.
TRIBE IN BATTER.-Cut the tripe 10
narrow, short strips. Dip Ia n batter
made with one egg, one cupful OF -four,
pinch Of salt, and stirred not very stiti
with water. Roll each strip In this until
II Is covered and fry in smoking hot fat.
Have enough to cover the tripe. 1t will
take about three minutes TO cook II.
Serve hot on hot dishes.
Another way to serve tripe 10 batter Is
to prepare the batter as for griddle-
cakes, which Is the same AS the above
with the addition of baking powder.
Have the batter thick and have small
squares Of tripe dipped into 1t. Drop
from the spoon and fry like doughDuts.
This is a way to make little tripe serve
many persons.
ROAST TRIPE, STUFFED.-Make a
dressing Of bread crumbs, slice oil
onion cut fine. n bit Of butter, and sea-
SON with salt. Wet only enough to
hold together. Lay the dressing smooth
!y over the tripe and roll 1t up length
wise. Roast In moderate oven. bast'
ing with hot water and melted butter.
TRIBE AND OYsTERs.-Boll fifty oys.
tiers 10 their own liquor one minute
drain. Put on TO boil one pint Of cresu
and one-hslf pint OF oyster liquor. Stil
into the boiling liquid one Tablespoonful
Of -four with the same amount OF butter,
rubbed together aud made thin with u
little water to prevent Jumps; stir con
stantly until II boils; add the tript
which has been cut Ia smSll squares.
When IL comes 10 boil, add the oysters
aud boil up once more.
TRIPE A la NEwBURG.-Cut the trip,
into pieces the size Of a small oyster
Make sauce of two tablespoonfuls oi
tiour, one of butter, two teacupfuls ol
milk When it thickens add the tripe
let it boil up once. Season with pinch
OF ground mace, salt, pepper and little
stewed parsley. Boil five minutes. Add
half wiDeglassful Of sherry. Serve or
toast.
TIIrg IN CREAM.-Make white sauce
with one tablespoonful OF flour, one oil
butter, and scant pint OF milk. Wher
| il thickens add the tripe which has beer
cut into inch squares. Boil five minutes
| and serve hot on toast.
LYoNNAIsE TRIrE.-Boil the tripe IN
sSlied water, unless, as Is often the case
| il has been boiled before IL was sold
Cut ii into long narrow strips. Put 5
| tablespoonful of butter In the pan and
when il browns add small onion, cu
into bits. When this has Drowned, ado
tablespoonful OF vinegar, the triPe, :
little chopped parsley, salt and pepper
TO taste. II the picked tripe is used
omit the vinegar called for Ia the rec
ipe.
TRIPE CUILETs.-Cut honeycomt
tripe in neat shapes, the suitable size fol
serving TO one person. Blend the yoll
OF an egg with spoonful OF water
Roll the tripe IN fine bread crumbs, then
IN the egg, in the crumbs again. Put .
generous tablespoonful of butter in 1
pan. As soon AS IL browns lay the cut
lets carefully in. Turn aud remov,
from the pan the instant they are brown
rripe is delicious thus cooked.
TRIPE AND BACoN.-Fiy very thin
slices Of breakfast bacon crisp. Remov,
from the pan and lay thereon neat strips
of the picked tripe first rolling them Ia
-four. Brown and serve. Garnish this
dish, or serve with il thick slices OF
rather tart apples, fried.
FRICAssEED TRIPE.-Cut pound OF
tripe in narrow strips. Put small cup.
full of water with IL, add bit OF butter
the size OF al egg, dredge in large
teaspoonful OF flour: season with 4
bunch of parsley, or small onion, ano
let it simmer gently, not boil, for hal
an hour.
PErrERroT.-TO four quarts Of water
put one pound OF corned pork, ont
pound OF neck or scrag Of mutton
and small kuuckle of veal. Let thi:
simmer slowly for three hours, skim
ming all the while, and then take oul
the mutton, which will serve rs specit
dish for the table with celery sauce
Into the broth put four sliced white
turuips, six tomatoes or a tablespoonful
Of tomato ketchup, an onion in thiu
slices, little pepper and salt TO taste
Add to this half pound Of tripe ia one
inch strips, six potatoes thinly sliced
and dozen whole cloves. Simmer fol-
an hour. leu minutes before serving
add dumplings no bigger than marble
Serve hot, removing the pork and yea
bone before serving.
ANOTHER PEPPERPoT.-Make stock
OF knuckle CT veal aud three quarts OF
water. Strain, remove the fat, and re.
turn the soup TO the kettle. This may
be done the day before the pepperpOl
is wanted. To the stock add two pounds
Of tripe in squares, two potatoes In thin
slices, an onion, half n red pepper finely
shred ed, two sprigs of parsley cut fine
a sprig each Of summer savOry, thyme
marjoram. half bay leaf, these being
tied 10 muslin as they are removed be.
fore serving the pepperpot. Add the
veal which has been cut In pieces.
Thicker with two heaping tablespoon.
fuls of flour wet 10 cold water. Season
to taste with salt and pepper. Make
dumpliogs as directed in former recipe,
One taste of this will explain its name.
The material for any of these dishes,
except pepperpot, may be bought in
quantity to furnish the hearty part of a
meal for four persons at a cost not ex-
ceeding twenty-five cents. Tripe costs
from ten to fifteen cents pound and
sometimes less. A trial Of these recipes
will prove that very appetizing dish
may he m ade at small cost