The 5th Quarter : The Innard Limits: Meats You’ve Been Missing : Tripe Goes Into Hiding

Walnuts camouflage the flavor of tripe in this Ottoman dish with pleasing results.

TRIPE WITH WALNUTS

2 pounds honeycomb tripe

2 tablespoons butter or margarine

1 small onion, chopped

1/4 teaspoon cayenne pepper

1 tablespoon tomato paste

1 egg

1 tablespoon cornstarch

2 cups chicken broth or water

Salt, pepper

1 cup coarsely chopped walnuts

Hot cooked rice or noodles for 6 servings

Rinse tripe thoroughly and cut into large pieces. Place in large saucepan with water to cover and salt. Cook over medium heat until tripe is tender, about 2 hours. Drain. Cool tripe and when ready to handle, shred with fingers or 2 forks into large bowl. Set aside.

Melt butter in large skillet. Add onion. Saute until onion is tender. Add tripe. Saute until golden brown. Blend in cayenne and tomato paste. Cook and stir 1 minute to blend flavors. Beat egg in large bowl. Add cornstarch. Stir to blend. Gradually stir in broth or water until blended. Gradually add to tripe mixture in saucepan.

Bring to boil. Reduce heat. Stir constantly over medium-low heat until sauce thickens slightly. Season to taste with salt and pepper to taste. Place tripe mixture on platter. Sprinkle with walnuts. Serve hot with rice, if desired. Makes 6 servings.

Food Styling by Minnie Bernardino and Donna Deane