The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-11-09
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THE HOUSEHOLD /:
HEALTHFUL DISHES OF Triple.
Desirable Ways of Serving the Poor
Relation of the Meat Family.


Desirable Ways of Serving the Poor
Relation of the Meat Family.
Some one, in speaking of tripe, called
1t 1.-THE poor relation in the meat fam
lily" Triple is, nevertheless, nutritious
and exceedingly healthful, besides be-
ing one of the most easily digeSted of
the animal foods. 1t is an inexpensive
article of food, which is probably the
reason why there is not greater call
for it. Triple is one of the favorite
breakfast dishes in England, and to
many it is as acceptable as a beef
steak, while it has the advantage of
being much cheaper. 1t may be cooked
and prepared in such a manner that
it makes a dainty. delicious dish. These
recipes are worthy of a trial:
Tripe when it comes from the butch
ers is boiled or picked. 1t should be
soaked in salt and water, then thor
oughly washed and again put into
water and allowed to simmer a short
time or until it is tender. This is q
sure way of treating it, and when it
has been so treated the old saying,
tough as tripe," will not be suggested.
When the tripe becomes cold prepare it
In any way desired. Honeycomb tripe
will not require so much cooking as the
plain.
For Stewed Tripe-Cut cooked tripe
into pieces and for one cupful of tripe
soften one tablespoonful of butter in
q frying pan and then stir into it a
tablespoonful of flour. Stir until it
is frothy and cooked but not Drowned.
Turn in slowly half a pint of rich milk,
stirring all the while. Season with half
a teaspoonful of onion juice, some salt
and cayenne pepper. Then add the pre-
pared tripe and toss it in the sauce
until it is heated through, then turn
into a hot, covered dish and serve.
Another way of stewing tripe is as
follows: Take one pound of cold boiled
tripe and cut it into strips about two
inches long and half an inch wide, cut
a thin slice from an onion into tiny
pieces and put into a saucepan with
one tablespoonful of butter. Put the
pan over the fire and stir until the
onion is lightly Drowned; then stir in
a tablespoonful Of flour. Gradually add
one cup of milk and stir until it is
smooth. Add the tripe, cover the pan,
and place it at the back of the fire,
where the contents will just simmer for
fifteen minutes Season with salt and
paprika and serve. A few oysters are
frequently added to the tripe, and by
many are considered an improvement.
For boiling use the thicker part of the
tripe. HOneycOmb is the best. Sprin-
kle it with salt and pepper, rub with
melted butter, and dredge with -four he
fore laying it upon a wire broiler and
lightly browning each side over a
clear fire. Put the tripe upon a hot
Platter and pour little melted butter
over it. Serve at once, garnished with
parsley and sliced lemon. This makes
an excellent breakfast dish. When
tripe has been in pickle and is to be
froiled it should be rinsed in cold
water and steWed in part milk and
part water before it is seasoned ard
broilad.
To make Triple a la Henburg-Cu.
the cold broiled tripe into two-incn
rieces and put it one side until needed
To make the sauce, boil three eggs
twenty minutes, remove the yolks aud
mash them fine, and gradually stir into
them a small, half cup of cream. Place
over the cool part of the fire a sauce
pan containing two tablespoonfuls Of
butter Stir into it half tablespoon
full of flour, and then a tablespoonful
of cream. Add the egg mixture and
Oil OOA4SI1Iilly uIltlI dlllOSI dl Tie D(Il-
ing point; then put in the prepared
tripe. Season the mixture with salt,
a bish of mace and cayenne pepper,
add three tablespoonful of sherry, and
as soon as the mixture is thoroughly
heated pour it over pieces of butteTed
toast, and serve at once. Another
mode Of preparing the sauce is thus
For pint Of prepared tripe make the
sauce of four tablespoonfuls Of butter,
put it into a. spider and place it over
the fire. When the butter becomes
melted, put in the tripe and let it cook
slowly five minutes before adding three
tableSpOonfulS Of sherry and one of
brandy; salt and Cayenne pepper Let
he mixture simmer five minutes long
er before putting in the yolks of three
eggs, which have been beaten light,
and stirring in half pint Of cream.
Stir while the eggs are being poured
into the tripe mixture. AS soon as it i,
heated through, and the eggs are set,
remove from the fire and serve as
CT on as possible.
For Lyonnaise tripe, cut the tripe
into narrow strips or small squares
Put over the fire a spider containing
two tahlespoonfuIs of butter and two
slices Of onion finely chopped When
the onion commences to brown add the
tripe and a dessert spoonful of vine
gar. Lightly stir the tripe until it is
delicate brown and season with salt
and dish Of paprika. Turn the trip,
into the center Of a hot platter and
sprinkle chopped parsley over it, Ar
range around the tripe triangular
pieces Of toast, alternating with half
circles of lemon.
To Pickle Tripe-Put into a preserv-
ing kettle three cups of vinegar one
onion cut into quarters, half teaspoon
full of salt, two dozen allsplce seeds
enc and one-half dozen whole cloves
and couple of blades of mace Place
the kettle over the fire and allow tire
contents to boil. Cut cold boiled tripe
into medium-sized pieces and place
them in a stone creek. When the liquid
boils pour it over the tripe, using
enough to cover 1t well. Cover the
crock and keep it in cool place In
this manner tripe may be kept in good
condition for several weeks and car
he used in any way desired.
Thu most delicate stomachs can Gi.
gest tripe cooked with cream sauce
Put into a double boiler one cup 81
milk and a blade of mace. When the
p'ilk is boiling add a teaspoonful OF
butter mixed with the same amoun+
of flour and cook until the flour COM