Another way to fricasey tripe is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of tripe that's boiled until tender and served in a sauce made of the cooking stock, spices, herbs, and cream thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: Another way to fricasey tripe.
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Another way to fricaſey tripe.
TAKE a piece of double tripe, cut it into ſlices two inches long, and half an inch broad, put them into your ſtew-pan, and ſprinkle a little ſalt over them ; then put in a bunch of ſweet-harbs, a little lemon-peel, an onion, a little anchovy pickle, and a bay-leaf ; put all theſe to the tripe, then put in juſt water enough to cover them, and let them ſtew till the tripe is very tender : then take out the tripe and ſtrain the liquor out, ſhred a ſpoonful of capers, and put to them a glaſs of white wine, and half a pint of the liquor they were ſtewed in. Let it boil a little while, then put in your tripe, and beat the yolks of three eggs ; put into your eggs a little mace, two cloves, a little nutmeg dried and beat fine, a ſmall handful of parſley picked and ſhred fine, a piece of butter rolled in flour, and a quarter of a pint of cream : mix all theſe well together, and put them into your ſtew-pan, keep them ſtirring one way all the while, and when it is of a fine thickneſs and ſmooth, diſh it up, and garniſh the diſh with lemon. You are to obſerve that all ſauces which have eggs or cream in, you muſt keep ſtirring one way all the while they are on the fire, or they would turn to curds. You may add white walnut pickle, or muſhrooms, in the room of capers, juſt to make your ſauce a little tart.
Modern Redaction
The 'double tripe' called for in this recipe is more commonly know today as 'Blanket Tripe' (it is also known as flat or smooth tripe, or gras double (French)) and comes from the first stomach of the cow, the rumen. This is the lowest cost tripe.
Ingredients:
500g double tripe, cut into slices 5cm long and 1cm broad
1 bunch of sweet herbs
4 strips of lemon zest
1 onion
2 tsp anchovy pickle
1 bayleaf
1 tbsp capers, finely chopped
200ml white wine
300ml tripe stock
3 egg yolks
1/4 tsp ground mace
1/8 tsp ground cloves
1/4 tsp freshly-grated nutmeg
1 small handful of parsley, shredded
2 tsp butter mixed to a smooth paste with 1 tsp plain flour
150ml cream
sea salt
lemon slices, to garnish
Method:
Place the tripe in a large pan and scatter over some sea salt. Add the sweet herbs, lemon zest, onion, anchovy pickle and bayleaf. Pour in enough water to cover all the ingredients, bring to a boil, reduce to a simmer then cover the pan and cook gently for about 80 minutes, or until the tripe is very tender.
Remove the tripe and transfer to a bowl and set aside. Strain the stock and reserve 300ml. Add the capers to a clean stew pan along with the white wine and the reserved tripe stock. Bring to a boil and cook for a few minutes then add the cream. Bring to a gentle simmer (do not boil from this point on).
Beat the eggs yolks in a bowl then work in the mace, cloves, nutmeg and parsley. Take a ladleful of the stock and add to the egg mixture to temper. Pour this egg mix into the stew and stir to combine. Work in the butter and flour mix until completely incorporated.
Bring to a gentle simmer and cook until the sauce has thickened (do not boil, or it will curdle).
Turn into a serving dish, garnish with lemon slices and serve immediately.
