Boston Tripe

Course : Beef
Serves: 4
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2 pounds honeycombed tripe
1 medium onion --studded with
2 whole cloves
2 sprigs fresh thyme
1/2 teaspoon dried thyme
1 piece bay leaf
1 medium carrot -- quartered
1 teaspoon salt -- to taste
12 pieces peppercorns
1 teaspoon freshly ground black pepper -- to taste
1 1/2 tablespoons prepared mustard -- (dijon)
3 tablespoons peanut oil -- or vegetable oil
1 teaspoon worcestershire sauce
1 tablespoon wine vinegar
1/2 teaspoon tabasaco sauce
2 cups soft bread crumbs

Preparation / Directions:

1. Cut the tripe into large squares measuring 4 by 4 inches. 2. Place the tripe in a kettle and add water to reach about 1-inch above the top os the tripe. Add onion, thyme, bay leaf, carrot, salt and pepercorns. Bring to a boil and simmer until tripe is thoroughly tender, 2 to 3 hours. Drain tripe. When cool wnough to handle pat dry with paper towels. 3. Preheat the oven to 425 drgrees. 4. Sprinkle the tripe with salt and pepper. 5. Combine mustard, Worcestershire sauce and Tabasco sauce. Dip the tripe piece by piece into the mixture, then dip each piece into the bread crumbs until thoroughly coated. 6. Generously oil a baking pan and arrange the tripe pieces in it. Bake 30 - 45 minuted or until crumbs are crisp and well browned. Serve with Dijon mustard on the side.


Nutritional Information:

164 Calories (kcal); 11g Total Fat; (60% calories from fat); 2g Protein; 14g Carbohydrate; trace Cholesterol; 210mg Sodium

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