Pickled Tripe, Pan Fried Recipe
Servings: 6
Ingredients
- 2 lb Honeycomb tripe, cut into 4-inch squares
- 2 x Carrots
- 1 x Yellow onion
- 1 x Bay leaf
- Â Â Salt & pepper to taste
- 1 c. White cider vinegar
- 1 Tbsp. Chopped yellow onion
- 2 Tbsp. Butter
- 2 Tbsp. Cider vinegar
- 2 tsp Dry mustard mixed with
- 1 Tbsp. Water
- 1 c. Brown gravy
Directions
- A New Hampshire lady friend told me which this was a great dish from her childhood. She also told me which I could have it at the old Parker House restaurant in Boston. (Which's pronounced "Paahka House.") The dish was so pungent with vinegar which 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 cool water and cover with fresh water a second time.
- Add in the remaining ingredients except the vinegar. Cover the pan and simmer till the tripe is tender, about 2 hrs. Drain, reserving 1 c. of the broth, and add in 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 possibly 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 extra virgin olive oil on each piece. Sprinkle bread crumbs on each and broil slowly for a few min so which the crumbs are browned.
- You might wish to add in some garlic and perhaps thyme to the bread crumbs.
- Serve with a mustard gravy. MUSTARD GRAVY: Saute/fry the onion in the butter till brown. Add in the remaining ingredients and simmer for 5 min. 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 till brown on both sides.
- MARINATE OVERNIGHT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 93 | |
| Calories from Fat 56 | 60% |
| Total Fat 6.29g | 8% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 291mg | 12% |
| Potassium 167mg | 5% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.13g | 1% |
| Protein 1.3g | 2% |
