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Tips on Tripe Food Value, Preparation

August 27, 1987|JOAN DRAKE | Times Staff Writer

Question: Can you give me information on the preparation and nutritive values of tripe? I hope you can also include information on pre-cooking techniques.

Answer: The following primer on tripe is adapted from Woman's Day Encyclopedia of Cooking, Volume 12 (Fawcett Publications: 1966, 1967).

TRIPE--The inner lining of the stomach of beef. There are three kinds: honeycomb, pocket and plain or smooth. Honeycomb tripe is considered the most desirable. Fresh and canned tripe are widely available; pickled tripe is not as widely distributed.

Storage--Fresh tripe is very perishable and should not be refrigerated more than one day. Pickled tripe may be refrigerated two to three days. Canned tripe is shelf-stable for up to one year.

Nutritive Food Values--Tripe is a good source of protein. There are 100 calories in 3 1/2 ounces of fresh tripe, 62 calories in the same weight of pickled tripe.

Basic Preparation--Fresh tripe, although it has been cooked before it is sold, still requires additional cooking. Pickled tripe is usually sold thoroughly cooked, but should be parboiled before using. Canned tripe is ready to heat and serve.

To Cook Fresh Tripe--Put it in a kettle and cover with water. Add 1 tablespoon salt. Simmer, covered, for 1 1/2 hours, or until tender. Drain and dry between paper towels. Cut into serving pieces and serve with hot tomato sauce, or use in recipes.

To Saute Fresh Tripe--Dip serving pieces of cooked fresh tripe into 1 beaten egg mixed with 2 tablespoons water; then into fine dry bread crumbs. Saute tripe in a small amount of hot fat in a skillet until golden-brown on both sides. Serve with hot tomato sauce or lemon wedges.

To Broil Fresh Tripe--Brush serving pieces of cooked fresh tripe with melted butter or margarine. Broil about 3 inches from heat 5 minutes. Turn and brush with butter. Broil 5 minutes longer, or until golden-brown. Brush again with butter and season to taste with salt, pepper and paprika.

To Parboil Pickled Tripe--Put tripe in saucepan and cover with cold water. Bring to boil, cover and simmer about 15 minutes. Drain, and dry between paper towels. Cut into serving pieces.

To Panfry Pickled Tripe--Roll pieces of parboiled pickled tripe in a mixture of half flour and half cornmeal. Fry in 1/8-inch of hot bacon fat or lard until well browned on both sides and crisp. Place on hot platter and top each piece with small pat of butter or margarine.

In response to the Aug. 6 You Asked About . . . column regarding bead molasses, H. Jonuska of Bakersfield, Calif., writes "I read with interest the inquiry about bead molasses. I too had scoured the markets for the product and couldn't find it. My daughter found it in Denver and sent me some, however, her market has since discontinued the item. As a substitute, I find Jan-U-Wine Microwave Browning Sauce works well. Perhaps other readers can find this product in their markets.

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