(1471). Tripe A La Mode De Caen (Gras-Double A La Mode De Caen)

In order to be successful with this recipe, it will be necessary to have a large earthen pot and a brick oven with hermetically closed cast iron doors; it will take for a pot containing thirty-five pounds, from twelve to fourteen hours; beside the tripe as ordinarily used, include also the"franchmule" the fourth stomach properly called the reed (Abomasum) and "feuillet" the third stomach properly called the manyplies (Omasum) and two boned ox feet. The tripe must be raw, well cleansed, and extremely fresh. Divide it into pieces two inches square; cover the bottom of the pot with slices of pork, lay the tripe on top and season with salt, mignonette, live onions, one of them having five cloves in it, a boned ox foot, a bunch of parsley garnished with thyme and bay leaf, a clove of garlic, and some quartered carrots, and above this set another layer of tripe, and ox foot, seasoned with salt and mignonette, and so on until the pot is full, besides adding a quart of water. The last layer must be the " feuillet." When the tripe is taken from the oven, remove the " feuillet " and skim off all the fat, take out the vegetables and parsley, then serve very hot.

(1472). Tripe A La Poulette With Mushrooms (Gras-Double A La Poulette Aux Champignons)

Select previously well cleansed raw, fat and very fresh tripe, blanch it for ten mimutes and when drained cool it off, cut it into large pieces and put them into a stock-pot with water, salt, allspice, carrots, onion with two cloves, and a bunch of parsley garnished with thyme and bay leaf; let boil very gently on a slow fire for eight hours keeping the cover on close, then put the tripe aside to cool in its own water. Drain and wipe it off, and cut it into two inch by one-halt inch pieces, then fry them in butter without attaining a color; drain off the butter, cover the tripe with an allemande sauce (No. 407), and just when ready to serve incorporate into it a piece of fine butter, some chopped parsley and minced mushrooms, and a little lemon juice.

(1473). Tripe A La Tartare (Gras-Double A La Tartare)

Have some well cooked honey-combed tripe; cut it into two-inch squares, put it in a bowl, seasoning it with salt, pepper, parsley and chopped onions; sprinkle over some oil and lemon juice, and let the tripe macerate in a cool place for one hour. Drain it off, and dip each piece in melted butter and fresh bread-crumbs, then broil them on a slow fire. Dress the tripe on a very hot dish, and serve at the same time, but separately, a sauce-bowl of tartar sauce (No. 631).

(1474). Tripe Baked With Parmesan Cheese (Gras-Double Parmesan Au Gratin)

Have some very fresh cooked tripe; cut it into one and a quarter inch squares arrange them on a buttered dish in layers, besprinkle each layer with pepper and grated parmesan cheese, and pour over a tomato sauce (No. 549) mixed with an espagnole sauce (No. 414) and a little good gravy, dredge over the top some bread-crumbs and more grated parmesan, pour over some butter and brown in a hot oven.