Pickled Tripe. (The red is from some very dark carrots we’ve been buying, not from beets.)
Apparently in Pennsylvania’s Dutch/Amish country you can buy pickled tripe right off the grocer’s shelf. What bliss. Luckily it’s very easy to make at home. About 1 pint (serves 8-12 as part of an assortment of pickled items).
Ingredients:
1 lb precooked honeycomb tripe
2 carrots (plus more if desired to pickle)
1 medium onion (plus more if desired to pickle)
1/2 t Kosher salt
half a dozen peppercorns
1 bay leaf
water
1/2 c cider vinegar
Method: Cut the tripe into 1 1/2 inch squares. Peel the carrots and cut into 2-3 pieces; peel the onion and cut in half. Add to a medium saucepan with salt, pepper and bay leaf and cover with water (about 1 cups). Cook for 45 minutes until vegetables are tender. Remove ingredients from the saucepan and strain, reserving the cooking liquid. Discard the carrot and onion and seasonings; transfer the tripe to a 1 pt canning jar. Return 1 c cooking liquid to the saucepan and add 1 c white vinegar. Bring to a boil and pour over tripe. (Add more vinegar and cooking liquid on an equal basis if needed to cover the tripe.) “Put up” according to safe canning directions or else refrigerate and eat within one week.
NOTE: If you’d like to have some pickled carrots and onions to eat with your pickled tripe, peel a fresh onion and 2 fresh carrots; cut the onion into quarters and the carrot into 1 inch chunks. Place these in the drained cooking liquid (after removing tripe and the original carrots and onions) and simmer for 15 minutes, then add vinegar and pour over tripe. (You’ll need a bigger canning jar if you do this.)
