| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New England |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Honeycomb tripe |
| 1 |
tb |
Butter |
| 1 |
sm |
Yellow onion; peeled & chopped |
| 1 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
pt |
Small oysters |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
|
|
Toast or toasted english muffins for each person |
INSTRUCTIONS
Does this not sound strange to you? In New England this is not strange at
all and the dish certainly points out the fact that this nation of ours has
very different tastes in very different regions. I found this to be both
interesting and tasty, but then I like both tripe and oysters.
Place the tripe in a saucepan and cover with water. Bring to a boil and
cook for 5 minutes. Drain and rinse in cold water. Cover with fresh water
and bring to a boil again. Simmer until the tripe is tender, about 2 hours.
Drain and let cool. Cut into 1/4-inch dice.
Melt the butter in the saucepan and add the chopped onion. Saut. until
the onion is soft but not brown. Sprinkle in the flour and stir. Add the
milk and stir with a wire whip until the milk boils and thickens. Add the
tripe and oysters. Cook for about 5 minutes and then add salt and pepper to
taste.
Serve at once over toast or toasted English muffins.
I like a green salad with this dish, and perhaps a bowl of Corn Chowder
with Shrimp (see recipe).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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