Gratin of Tripe

On behalf of all tripe, tripe is great and don’t hesitate to welcome it into your gastronomic life.

My goodness, what a week.  I’ve got two things on the back burner that I’ll be sharing shortly, but I’ve gotta admit that Carol fooled me big time with her recent post declaring her new job at Alinea.  I had forgotten some of her past tricks, but it was early in the morning when I saw her update, so it hadn’t registered in my brain yet that it was April 1st.  I was in the shower, day dreaming about Mr. Henderson giving me a call and asking me to work in one of his restaurants…

…then my wife reminded me of the date.

She got me good.  Carol, props to you.

I’m terribly tired so it’s pure luck that this week’s update is so very simple.  The gratin of tripe is just a continuation of last week’s update, tripe and onions, which is that much more of a good thing.

The day after I made the tripe and onions, some of the leftovers were poured into two oven proof containers.  Mr. Henderson mentions in “The Cookbook” that this is one of the few times that he recommends individual dishes, but this recipe works very well in this manner and that everyone loves their own gratin.

On top of the tripe and onion mixture I spread bread crumbs and added a LOT of butter.  Into a very hot oven the gratins went.

After about ten minutes the tripe liquor had bubbled over the top of the crust, which had turned into a lovely golden brown.  At this point Mr. Henderson suggests that eaters should probably stuff napkins down the fronts of their shirts to protect their fronts.  This really is necessary because unlike the tripe and onions served over potatoes, this has no starch to give it structure and stability.

Now the flavor was still uniquely tripe-like, which is to be expected.  It was still wonderfully comforting and soothing, but this version had the extra richness from the butter that was very, very nice.  If I had to do a Sophie’s choice between the two tripe recipes, I’d have to go with this one.  It’s simple, reminiscent of home cooking and it’s just good eating.

One down, eighty two to go.

5 thoughts on “Gratin of Tripe

  1. This makes me want to make crispy-fried tripe — yes, I know: I am as much a slave to the crispy as Fergus is of the beige. Sue me. Crispy tripe and homemade mustard. Mmmmm….

    • Hank, I made a promise to myself the other day to make deep fried tripe next time I find some of the honeycomb variety.

      I’ve got a tripe question I was going to send you. All of the smooth tripe I’ve been finding lately has little black hairs embedded in it. It’s too the point I’m almost convinced that these cows are growing fur on the inside. What’s the story?

  2. My wife cooks tripe soup every year once or twice together with some sheep trotters. We put some vinegar / garlic mixture in it just before we eat it. A unique taste really. So I hesitate to try another tripe recipe at home cause if I fail she’d maybe say I wasted the precious tripe 🙂

    There are certain offal restaurants in Turkey where you can get tripe soup and those restaurants are open all night long, until the early morning. The reason is; people who drink too much alcohol go there to drink that soup which is believed to heal the hangover. One thing for sure; that taste together with vinegar and garlic -and hot pepper if you like- is just stimulating!

  3. Murat, you have a very special wife. 🙂

    In Mexico, they too believe that a tripe soup can help with hangovers. I found a recipe for Turkish tripe soup here, but I was wondering what kind of vinegar should I use if I make it?

  4. We use red wine vinegar here.

    But Ryan, the recipe you found is not a good one I guess. 20 minutes are far too short to cook tripes. At least 3 hours of simmering I’d say. I can write you a detailed recipe of our soup in a couple of days.

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