Detroit evening times. (Detroit, Mich) 1921-1958, 1943-01-24
= ODAY. in Connoction WitI

program, HOUSEWIVES ppl
new and experienced. are eager
20 learn more about the prepa-
ration Of the large group OF
organ" and incidental meats
now generally available.
In a preceding article the
writer discussed brains, sweet
breads, kidneys and liver; this
article will be devoted 10 a pres
cEtation Of tripe, tail, tongue,
heart and fcct-of the food fur
niShing domestic animals. For
all these parts are not only high
in nourishment, but delicious,
rich, flavorful, and often the
basis Of truly epicurean dishes
when cooked with skill and art.
Take tripe (well have 10 take
il, whether or not, which has
for years past been considered
by the real epiCure a meat Of
exceptional delicacy. AS the
skilled shopper is aware, tripe in
general is the muscular portion
OF the stomach Of the beef ami
NAL; while what is known as
"honey-comb tripc" is the mus
cular part or lining Of the second
or inner stomach, and hence a
more protected and tender tissue
The latter is preferable when
ever it can be obtained Tripe
lacks in natural flavor, and hence
must be well and highly seasoned.
It's distinctive, natural, velvcty
texture is what turns it into
gourmets special.
But whatever the cooking
method TO be later followed.
tripe must first be treated to
sturdy scrubbingr even with a
small brush, and held under cold
running water and washed both
inside and out, with vigorous
cleanliness. Then, soak one hour
in cold sailed water: next. drain
well and dry on absorbent tissue;
last, treat it 10 a parboiling
which. in the case Of tripe taken
from young animal, should be
accomplished in from 10 TO Is
whereas from an older
animal its boiling may require
any time from one TO four hours.
A LWAYS simmer, during this
~ parboiling, and do not keep
the heat high. Drain from the
cooking water. Triple is now
ready for many methods, but in
every one you can treat your
family 10 tripe Use like a veal
steak; or cut into Pinch pieces;
or cut into shreds or snippets as
in pepper-pot soup.
Broiled tripe uses the large
piece, brushed with butter or
margarine, and preferably coated
with fine dry bread crumbs.
Place on a well-greased broiler,
broiling about three minutes on
each side, then serve with minced
parsley and butter. Baked tripe
uses a cream gravy and plenty
OF onions, cooked en- casserole.
But the famous "tripe a la
mode de Caen" (named from the
town of Caen, France) is made
with a rich creole-type sauce in
which onions, mushrooms. to-
mato juice and minced parsley
and green pepper are uppermost.
This grand peasant gourmet dish
was featured in a noted inn To-
Gated among the queer turnings
of the market place (les Halles)
of Paris and was famous among
epicures. 1t CHANGED that the
writer sampled it there.
The waiter placed on the table
an ancient and unusual brazier
of clay, in which a hot charcoal
fire was smoldering under the
earthen casserole with its close
fitting cover. A large soup
tureen was supplied the guest
with French bread cut into dag
onal sections and a bottle of red
the feast was served.
All the time that the diner was
eating, the small fire was kept
burning: the"reason-so that the
tripe and Its rich. unctuous sauce
would always be at exactly the
right point Of perfect holiness!
For hot, really hot tripe ia per-
lection, while nothing could be
more disastrous and disappoint-
ing than cold tripe! Whatever
your tripe dish-be heavy-handed
with the onions and garlic, and
the juice of the tomato-they are
H'I'II I.I.fTHfHITr