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Cooking of True Proteids Continued: Meat: Tripe

BROILING COOKED MEATS We have said that only tender meat - meaning by this naturally tender meat was suitable for broiling, but there are one or two varieties of meat that are first made tender by long, slow cooking, and then broiled to improve the flavor. The foremost of these are tripe and sweetbreads. Tripe is an inexpensive article of food that may be served in many appetizing ways. Perhaps the best of these, as it is certainly the simplest, is by broiling. Sweetbreads in some sections are considered a choice tid bit, and a great delicacy, and bring a high price, 75 cents and $1.00 per pair. In other localities they are given or thrown away, and in country places, where there is only a moderate demand for them, they sell for twenty to forty cents a pair. Both of these articles are well adapted to the needs of the family of two. Tripe may be purchased fresh or pickled. In buying fresh tripe get only enough for one meal, about a pound. More of the pickled article may be purchased, as it will keep in the refrigerator a week or longer. Presumably the tripe is tender when purchased. If this be not the case, it must be simmered until tender in boiling water. Sweetbreads spoil very quickly, and must be cooked as soon as purchased. Let stand in cold water an hour or more, changing the water often; remove veins, skins, etc., cover with boiling water and let simmer, nearly an hour. Drain and cover with cold water. When cold wipe dry and set aside until ready to use.

BROILED SWEETBREADS Cut the sweetbreads in halves lengthwise, brush them with softened butter and broil over a rather dull fire, about five minutes, less rather than more, turning them every thirty seconds. Baste with butter once or twice. Set on a hot dish, spread them with Maitre d' Hotel butter and serve at once. Peas, asparagus tips, creamed potatoes or celery accompany the dish. Macaroni in tomato sauce with cheese is also good with this dish. BROILED HONEYCOMB TRIPE Brush over both sides of the tripe with melted butter or bacon fat, then pat on a board on which sifted bread crumbs have been spread, first on one side then on the other; set into a hot well-oiled broiler and cook over a bed of coals or under a gas flame from four to eight minutes. Under the gas flame turn but once. Over the coals turn every thirty seconds. Spread with Maitre d' Hotel butter. If the tripe be fresh, a teaspoonful of lemon juice should be gradually beaten into the butter.