Tripe, Boiled
Source of Recipe
National Livestock and Meat Board-1940
Cover fresh uncooked tripe with cold water, heat to boiling, cook 5 minutes and drain. Cover with fresh boiling water, add 1 tsp salt for each quart of water. Heat to boiling and simmer until tender, About 4 hours.
If tripe is cut into serving pieces before cooking, it should be tender in about 2 hours. Drain, dry thoroughly and use as desired.
If fresh tripe is purchased already cooked, wash several times in hot water and dry. Cut into serving pieces, cover with boiling water and simmer 15 minutes, Drain, cover with cold water, heat to boiling and drain.
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