Side Pannel
Pickled Tripe, Pan Fried
Ingredients List
- 2 lb Honeycomb tripe; cut into
- -4-inch squares
- 2 Carrots
- 1 Yellow onion
- 1 Bay leaf
- Salt & pepper to taste
- 1 c White cider vinegar
Directions
MUSTARD GRAVY
1 tb Minced yellow onion
2 tb Butter
2 tb Cider vinegar
2 ts Dry mustard mixed with
1 tb Water
1 c Brown gravy
A New Hampshire lady friend told me that this was a great dish from her
childhood. She also told me that I could have it at the old Parker House
restaurant in Boston. (That's pronounced "Paahka House.") The dish was so
pungent with vinegar that I was not terribly impressed. But they have been
serving it for 132 years. So it is an old classic and this recipe is
lighter tasting with vinegar. You will need to pickle your own tripe unless
you live in New England.
Place the tripe in a saucepan and cover with water. Bring to a boil and
then drain. Rinse with cold water and cover with fresh water a second time.
Add the remaining ingredients except the vinegar. Cover the pan and simmer
until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the
broth, and add the broth and vinegar to the tripe. Place in plastic
container and store in the refrigerator overnight.
Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans
(see recipes), you have a complete and filling meal. VARIATION 1: The
Parker House uses a method very close to this one. Drain and rinse the
pickled tripe and season each piece with salt and pepper. Sprinkle with
flour and then dribble some olive oil on each piece. Sprinkle bread crumbs
on each and broil slowly for a few minutes so that the crumbs are browned.
You might wish to add some garlic and perhaps thyme to the bread crumbs.
Serve with a mustard gravy. MUSTARD GRAVY: Saut”š the onion in the butter
until brown. Add the remaining ingredients and simmer for 5 minutes. Serve
with the pickled tripe. VARIATION 2: Rinse the pickled tripe and dry with
paper towels. Dip in beaten egg. Dredge in seasoned flour and pan-fry in a
bit of butter until brown on both sides.
MARINATE OVERNIGHT
1 tb Minced yellow onion
2 tb Butter
2 tb Cider vinegar
2 ts Dry mustard mixed with
1 tb Water
1 c Brown gravy
A New Hampshire lady friend told me that this was a great dish from her
childhood. She also told me that I could have it at the old Parker House
restaurant in Boston. (That's pronounced "Paahka House.") The dish was so
pungent with vinegar that I was not terribly impressed. But they have been
serving it for 132 years. So it is an old classic and this recipe is
lighter tasting with vinegar. You will need to pickle your own tripe unless
you live in New England.
Place the tripe in a saucepan and cover with water. Bring to a boil and
then drain. Rinse with cold water and cover with fresh water a second time.
Add the remaining ingredients except the vinegar. Cover the pan and simmer
until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the
broth, and add the broth and vinegar to the tripe. Place in plastic
container and store in the refrigerator overnight.
Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans
(see recipes), you have a complete and filling meal. VARIATION 1: The
Parker House uses a method very close to this one. Drain and rinse the
pickled tripe and season each piece with salt and pepper. Sprinkle with
flour and then dribble some olive oil on each piece. Sprinkle bread crumbs
on each and broil slowly for a few minutes so that the crumbs are browned.
You might wish to add some garlic and perhaps thyme to the bread crumbs.
Serve with a mustard gravy. MUSTARD GRAVY: Saut”š the onion in the butter
until brown. Add the remaining ingredients and simmer for 5 minutes. Serve
with the pickled tripe. VARIATION 2: Rinse the pickled tripe and dry with
paper towels. Dip in beaten egg. Dredge in seasoned flour and pan-fry in a
bit of butter until brown on both sides.
MARINATE OVERNIGHT
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