820-Lancaster Farming, Saturday, Dacambar 9, 1995
(Contlnu*d from Pag* B 8)
ANSWER—Mrs. Charles Creasy of Wrightsville wanted a
detailed recipe for making beef tripe. Thanks to Josephine
Matenus, Dallas, and Kathleen Brandt, MillerSville, for send
ing several different recipes. Tripe is the lining of a beef sto
mach. Honeycomb tripe is considered best. It is sold fresh or
pickled. One pound will serve four. Wash the stomach lining
well. Cover with cold water and bring to a boil. Drain, cover
with boiling water, cover and simmer until tender 1 to 2 hours.
If fresh tripe is used add 'A teaspoon salt per pound when
about half cooked. Use in recipes as indicated.
Broiled Tripe
Dry boiled honey comb tripe well. Brush with fat. Roll in fine
bread crumbs. Place on greased broiler rack. Broil under
moderate heat until crumbs are browned (2-3 minutes each
side).
Dip boiled tripe in egg diluted with 2 tablespoons cold
water. Roll in fine bread crumbs. Repeat, and fry in hot fat until
browned.
Clean and take off all tallow. Cut in strips and roll in about
3-inch rolls. Cook in salt water until tripe jags easily with sharp
fork. Change the water when halfway through with cooking (it
does not smell good while cooking). When soft let cool and lay
rolls in vinegar. When cold, slice about 'A -inch thick and put in
fresh vinegar. Kathleen said that her family likes tripe sour.
Some people like tripe sweet and sour, which is made by
adding sugar to the vinegar.
Tripe Soup
2 pounds tripe
2 pounds pork back ribs
1 large onion
1 cup celery and leaves (diced)
1 cup lima beans
'A cup barley
I'A cups potatoes (diced)
1 cup carrots
2 tablespoons butter
Salt and pepper to taste
Parboil tripe then run through cold water and cut up into
small pieces. Place in large soup pot: ribs, tripe, onion, celery
and leaves, lima beans, barley, salt, pepper, carrots, and but
ter. Add water to cover completely and boil 2 'A hours or until
ribs, tripe and beans are soft. Add boiling water as needed.
Add diced potatoes. Cook about 35 minutes longer.
1 pound boiled trip
1 egg, beaten
'A cup cold water
1 teaspoon vinegar
1 teaspoon salad oil
1 cup flour
Vi teaspoon salt
Cut boiled tripe into small pieces. Combine eggs, water,
vinegar, and oil. Mix and sift in flour and salt. Beat until
smooth. Dip tripe in batter. Fry in hot fat until browned on all
sides. Serves 4 to 5.
ANSWER Becky Hedden, Lewisberry, wanted a recipe
for salt-rising bread made with salt-rising yeast. Thanks to
Rita Eisensmith, York Haven, for sending a recipe that she
hopes is what Becky wants.
Salt-Rising Bread
% cup milk
A cup corn meal, white, freshly ground
2 cups water, lukewarm
A teaspoon baking soda
11-12 cups all-purpose flour, sifted
2 cups boiling water
A cup shortening
1 tablespoon salt
3 tablespoons sugar
Scald milk; add corn meal; beat thoroughly. Cover and let
stand in a warm place overnight. In the morning the mixture
should be light, spongy, and bubbly. If the mixture has not
been kept sufficiently warm and has not fermented enough,
place container in hot water, let stand until mixture is full of
bubbles—about 1 hour.
To the 2 cups lukewarm water, add soda and about 3 cups
flour or enough to make a thick batter; add cornmeal sponge
and beat well. Place in a pan of warm (almost hot) water and
keep in a warm place about 1 hour or until very light and full of
bubbles; stir down.
To the boiling water, add shortening, salt, and sugar; let
stand until lukewarm. Add to sponge and mix thoroughly. Add
enough of the remaining flour to make a stiff dough.
Turn out on lightly floured board and knead about 10
minutes or until smooth and satiny. Divide into three equal
portions, form into balls and let stand, covered, about 10
Cook's
Question
Comer
Fried Tripe
Tripe
Tripe In Batter
minutes,
Shape into loaves and place in well-greased loaf pans
(about 9Vi xSV4 -inches): brush lightly with melted shortening;
let stand in a warm place about IV4 hours to 2 hours or until
doubled in bulk.
Bake in 400 degree oven about 40 to 50 minutes. Brush
tops of baked loaves with melted butter. Makes three
IV4 -pound loaves.
ANSWER A reader wanted a recipe for pumpkin pan
cakes. Here is a recipe from Mrs. Ray Keeney, New Freedom.
Apple-Pumpkin Fritters (pancakes)
4 eggs, beaten
V 4 cup sugar
'A teaspoon salt
1 teaspoon cinnamon
'A teaspoon nutmeg
2 cups applesauce
1 cup pumpkin or squash
2 cups flour
3 teaspoons baking powder
1 teapoon vanilla
2 tablespoons melted shortening
Mix thoroughly. Spoon into greased skillet. Brown on both
sides.
ANSWER Mrs. Larry Groff, Denver, wanted to know
how to roast chestnuts. Thanks to Karen Zajac, Wapwallo
peh, for writing that chestnuts are always best roasted over an
open campfire shared with friends and family. But a wood
stove fire will do in a pinch! The chestnut shell must first be slit
(an X works well). Once you have a hot fire, it is important to
keep shaking and moving the chestnuts around in the pan. It
takes about 25-30 minutes for the average chestnut and lon
ger for the larger ones. Karen writes, “It is worth the wait.
Enjoy!”
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(Contlnun
QUESTION —Doris E.
17756, will pay for a patte
quilt.
. QUESTION Mrs. Cl|
Rd., Carlisle, Pa. 17013, v
Animals Talked.”
QUESTION Iris Wei
where to buy seeds for gor
name in the seed catalc
QUESTION Ronalds
planted all red gladioli one
all came up yellow or w
QUESTION —Mary Oei
to know where to purcht
macrame. She does not i
frames.
QUESTION A subset
get a stove enameled.
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