📝 About This Recipe
A true delicacy of the 'Smoked & Cured' tradition, this pickled tripe balances a tender, velvety texture with a sharp, aromatic brine. This recipe utilizes the wet-cure method to infuse the honeycomb folds with notes of peppercorn, bay, and mustard seed, transforming a humble offal into a sophisticated charcuterie centerpiece. It is a nostalgic nod to European butcher shops, offering a refreshing, acidic snap that cuts beautifully through a rich appetizer spread.
🥗 Ingredients
The Tripe Prep
- 2 pounds Beef Honeycomb Tripe (cleaned and bleached)
- 1/4 cup White Vinegar (for the initial cleaning soak)
- 1 tablespoon Kosher Salt (for the boiling water)
The Aromatic Poaching Liquid
- 1 medium Yellow Onion (halved)
- 2 stalks Carrots (roughly chopped)
- 2 stalks Celery (roughly chopped)
- 4 pieces Garlic Cloves (smashed)
- 1 teaspoon Black Peppercorns (whole)
The Pickling Brine (Wet-Cure)
- 3 cups White Distilled Vinegar (5% acidity)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar (to balance the acidity)
- 2 tablespoons Pickling Salt (non-iodized to keep brine clear)
- 1 tablespoon Mustard Seeds (whole)
- 1 teaspoon Coriander Seeds (toasted)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 3 pieces Bay Leaves (dried)
- 1/2 large Red Onion (thinly sliced into half-moons)
- 4 sprigs Fresh Dill (roughly torn)
👨🍳 Instructions
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1
Rinse the tripe thoroughly under cold running water. Place it in a large bowl with enough water to cover and add 1/4 cup of white vinegar. Let it soak for 20 minutes to neutralize any strong odors, then rinse again.
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2
Place the tripe in a large stockpot and cover with fresh cold water. Bring to a rapid boil for 10 minutes, then drain and discard the water. This 'blanching' step ensures a clean flavor.
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3
Return the tripe to the pot. Add the onion, carrots, celery, smashed garlic, and peppercorns. Cover with 2 inches of water and add 1 tablespoon of kosher salt.
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4
Bring to a boil, then reduce heat to a very low simmer. Cover and cook for 2 to 2.5 hours. The tripe is ready when it is tender enough to be easily pierced with a paring knife but still retains a slight 'snap'.
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5
While the tripe simmers, prepare the pickling brine. In a medium stainless steel saucepan, combine the 3 cups vinegar, 1 cup water, sugar, and pickling salt.
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6
Bring the brine to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat and stir in the mustard seeds, coriander, and red pepper flakes. Let the brine cool to room temperature.
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7
Once the tripe is cooked, remove it from the poaching liquid and discard the vegetables. Let the tripe cool until it can be handled safely.
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8
Slice the tripe into bite-sized strips, roughly 1/2 inch wide and 2 inches long. Using honeycomb tripe ensures the brine gets trapped in the 'pockets' for maximum flavor.
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9
In a sterilized half-gallon glass jar (or two quart jars), layer the sliced tripe with the thinly sliced red onions and fresh dill sprigs.
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10
Pour the cooled pickling brine over the tripe, ensuring everything is completely submerged. Add the bay leaves to the jar.
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11
Seal the jar tightly and refrigerate. For the best flavor development, allow the tripe to cure in the refrigerator for at least 24 hours, though 48 hours is ideal.
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12
To serve, use a slotted spoon to remove the tripe and onions from the brine. Serve chilled.
💡 Chef's Tips
Always use honeycomb tripe rather than flat tripe; the texture is superior and holds the brine much better. Ensure the tripe is fully submerged in the brine to prevent spoilage; if necessary, use a fermentation weight. Do not overcook the tripe in the poaching stage; if it becomes mushy, the pickle will lose its characteristic bite. Use pickling salt instead of table salt to ensure your brine remains crystal clear rather than cloudy. If you prefer a spicier kick, add a sliced fresh habanero or jalapeño to the jar during the curing process.
🍽️ Serving Suggestions
Serve as part of a traditional cold meat platter with sharp cheddar and rye crackers. Pair with a crisp, cold Pilsner or a dry Riesling to complement the vinegar's acidity. Top with a drizzle of extra virgin olive oil and a crack of fresh black pepper just before serving. Use as a unique topping for a robust green salad with a mustard-based vinaigrette. Serve alongside crusty sourdough bread to soak up the stray droplets of aromatic brine.