I have not tried these, just ran across them and found them
intriguing. I am somewhat skeptical about not boiling it, but
there are two recipes with that approach.
Broiled Tripe
[censored] Farmer
Fresh honeycomb tripe is best for broiling. Wipe tripe as dry
as possible, dip in fine cracker dust and olive oil or melted
butter, draining off all fat that is possible, and again dip
in cracker dust. Place in a greased broiler and broil five
minutes, cooking smooth side of tripe the first three minutes.
Place on a hot platter, honeycomb side up, spread with butter,
and sprinkle with salt and pepper. Broiled tripe is at its
best when cooked over a charcoal fire.
Mexican Tripe
Joe Tilden's Recipes for Epicures, 1907.
Dip a thick honey comb piece of tripe in butter, then in
crumbs, and broil over a clear fire until well done,
sprinkling over it whilst cooking three or four finely chopped
green Chilis. Melt in a hot soup plate one ounce of butter,
adding salt, pepper and cayenne, and one teaspoonful of made
mustard, rub smooth and add one-half teaspoonful of vinegar,
one tablespoonful of Worcestershire sauce and the juice of one
small lime. Lay the tripe in this sauce as soon as it is
removed from the fire. Serve with buttered toast. An excellent
prelude to this dish is a plate of onion soup.
TO FRY TRIPE
Directions For Cookery, In Its Various Branches by Miss
Leslie, 1840
Boil the tripe the day before, till it is quite tender, which
it will not be in less than four or five hours. Then cover it
and set it away. Next day cut it into long slips, and dip each
piece into beaten yolk of egg, and afterwards roll them in
grated bread crumbs. Have ready in a frying-pan over the fire,
some good beef-dripping. When it is boiling hot put in the
tripe, and fry it about ten minutes, till of a light brown.
You may serve it up with onion sauce.
Boiled tripe that has been left from the dinner of the
preceding day may be fried in this manner.
--
Jean B.