1 1/2 lb tripe, cut in thin strips
2 tbsp vinegar
2 tbsp oil
1 handful mushrooms, sliced
1 large onion
4 tbsp butter
2 tbsp flour
1 tomato puree
1 salt and pepper
1 cup breadcrumbs
1 parsley
2 tbsp water
Directions
Marinate the tripe in the oil and vinegar for half an hour. Clean and
prepare the onions and mushrooms, and saute in the butter for two or
three minutes. Remove from the frying pan and set aside. Stir in the
flour and mix in the tomato puree (about 2 T) plus the water. Season
with salt and pepper. Grease a fireproof casserole and put in half
the tripe. Cover with a layer of the onions and mushrooms and
sprinkle on half the breadcrumbs. Repeat this, and finally pour on
the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30
minutes at 350F. Remove and garnish with chopped parsley before
serving.
Servings: 4 servings
Baked Tripe Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into ancient history, in fact as far back into history as the ancient Egyptians, and possibly even further. In practice though, generally, these old recipes were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times used many different aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Moving on, we have some books dating from the 1300s - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, basil and rosemary. These new culinary innovations created an explosion in books on cooking, some of which still exist in private libraries. During the following few centuries, the rich families of the West strove to serve the most exotic banquets, and as a result cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cooking publications were greatly in demand mostly due to increased literacy, more free time and being a little richer. The revolution that is television brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Baked Tripe recipe.
