Wash and cut tripe (remove fats). Boil for about 1/2 hour. Fry one large onion in oil till brown. Add celery salt, pepper, and salt. Add 1/2 jar of canned tomatoes, let cook for a while. (This is all quoted verbatim.) Put cooked tripe and its liquid in tomato pan. Let cook 1/2 hour more then add cubed potatoes and cook till tripe is tender.
This recipe was handwritten in the narrative style, meaning "no measurements". So I guess it's up to the cook's discretion. I'm not sure what size jar is meant for the tomatoes, but I am almost certain what's being referred to is a home-canned jar of tomatoes. There are two commonly-used sizes of canning jars: quart and pint. Quart jars hold 32 ounces of liquid (about 1 liter) and pint jars hold 16 ounces (about 500 mL). Since a whole onion is used, I'm guessing about 1/2 to 1 pound of tripe is used (about 225- 450 gm).
For confused family members who are wondering why I have suddenly embraced the metric system, I apparently have the occasional reader from outside the US, and far be it from me to keep down the international appreciator of Italian cooking.
This recipe was handwritten in the narrative style, meaning "no measurements". So I guess it's up to the cook's discretion. I'm not sure what size jar is meant for the tomatoes, but I am almost certain what's being referred to is a home-canned jar of tomatoes. There are two commonly-used sizes of canning jars: quart and pint. Quart jars hold 32 ounces of liquid (about 1 liter) and pint jars hold 16 ounces (about 500 mL). Since a whole onion is used, I'm guessing about 1/2 to 1 pound of tripe is used (about 225- 450 gm).
For confused family members who are wondering why I have suddenly embraced the metric system, I apparently have the occasional reader from outside the US, and far be it from me to keep down the international appreciator of Italian cooking.
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