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Pickled Tripe

  ----- Original Message ----- 
  From: Lloyd & Liz 
  To: phaedrus
  Sent: Tuesday, March 11, 2003 3:10 PM
  Subject: recipe for pickled tripe

  Please send me a recipe for pickled tripe.
  Thank you!

Dear L (Lloyd? or Liz?),

It's hard to tell from your e-mail whether you want a recipe for cooking pickled tripe or whether you want a recipe for how to pickle tripe. No matter, because the recipes below tell how to do both.


Pickled Tripe

Ingredients :

2 lb Honeycomb tripe, cut into 4-inch squares 
2 x Carrots 
1 x Yellow onion 
1 x Bay leaf 
Salt & pepper to taste 
1 cup White cider vinegar 

Method : 
Place the tripe in a saucepan and cover with water. Bring to a boil and 
then drain. Rinse with cold water and cover with fresh water a second time.
Add the remaining ingredients except the vinegar. Cover the pan and simmer 
until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the 
broth, and add the broth and vinegar to the tripe. Place in plastic container 
and store in the refrigerator overnight.
Pan Fried Pickled Tripe Variation 1: 

The Parker House in Boston uses a method very close to this 
one. Drain and rinse the pickled tripe and season each piece with salt and 
pepper. Sprinkle with flour and then dribble some olive oil on each piece.
Sprinkle bread crumbs on each and broil slowly for a few minutes so that 
the crumbs are browned. You might wish to add some garlic and perhaps thyme 
to the bread crumbs. Serve with a mustard gravy. 

Mustard Gravy:

1 tbl Minced yellow onion 
2 tbl Butter 
2 tbl Cider vinegar 
2 tsp Dry mustard mixed with 
1 tbl Water 
1 cup Brown gravy 

Mustard Gravy: Saute the onion in the butter until brown. Add the remaining
ingredients and simmer for 5 minutes. Serve with the pickled tripe. 
Pan Fried Pickled Tripe Variation 2: 

Rinse the pickled tripe and dry with paper towels. Dip in beaten 
egg. Dredge in seasoned flour and pan-fry in a bit of butter until brown on 
both sides.

Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans, you 
have a complete and filling meal. 

Smoked Goose Breast

----- Original Message ----- 
From: Knud 
To: phaedrus
Sent: Monday, March 10, 2003 8:30 PM
Subject: Smoked Goose Breast

Hej Uncle

Long time no speak.
Can you help me with a recipe for Smoked Goose Breast, I have the  
one with Pear salad



Hello Knud,

Didn't have much luck, just the one below. Smoked goose breast is usually not the main part of a recipe; it's usually used for flavoring, like bacon is used in many recipes.


Bread Filled with Goose Breast and Figs
1 loaf black bread (ideally a dark, tangy bread or a multi-grain one)
200 grams/7 ounces smoked goose breast, cut in cubes
10 lettuce leaves (you can use different kinds of lettuce)
12 asparagus stalks, poached and cut in quarters
12 fresh figs, cut in quarters
For the sauce:
3/4 Tablespoon olive oil
1/4 cup wine vinegar
1 teaspoon mustard
1 teaspoon honey
1 teaspoon fresh thyme

1. Cut off the upper half of the bread and remove the center. Cut the
lettuce leaves and place on the bread, along with the asparagus.
2. Fry the goose breast until lightly browned. Add sauce to the pan, heat
and pour all over the vegetables.
3. Add the figs, replace the top of the bread and serve.

Praska Cookies

From: Karlin
To: phaedrus
Subject: Praska cookies (peach cookies)
Date: Wednesday, March 12, 2003 9:19 AM

This might be what is wanted...
Yugoslavian Croatian Breskue Cookies--"Peaches" 

2 c. sugar
1 1/2 c. vegetable oil
1 c. milk
4 eggs
1 1/2 tsp. baking powder
1 tsp. vanilla
7 to 8 c. flour
Apricot Filling
Red and Yellow-Orange Sugars

In large bowl, combine sugar, oil, milk, eggs, baking powder and vanilla. 
Blend in enough flour to form a soft dough. Roll into walnut size balls 
and bake on ungreased cookie sheets in 325 degree oven 15 to 20 minutes 
(cookies will be pale). Cool completely. Scrape out cookies by gently 
rotating tip of sharp knife against flat side of cookie, leaving shell 
and reserving crumbs.

Fill cookies with apricot filling. Press two cookies together to form a
"peach". Brush lightly with additional brandy or water and immediately 
dip one spot in red sugar for blush, then roll entire cookie in yellow-orange
sugar for peach color. If desired, insert a piece of cinnamon stick "stem" 
through green gumdrop "leaf" into the stem of each peach. Makes 2 1/2 dozen.

Apricot Filling:

4 c. reserved cookie crumbs
2 c. peach or apricot preserves
1 c. chopped walnuts
1 (8 oz.) pkg. cream cheese, softened
4 tsp. instant tea
6 tbsp. peach, apricot or plain brandy
1 1/2 tsp. ground cinnamon
In medium bowl combine reserved crumbs, preserves, walnuts, cream cheese, 
instant tea powder, brandy and cinnamon.

Red And Yellow-Orange Sugars:

2 c. sugar
Red food coloring
Yellow food coloring
To make red sugar: Blend 2/3 cup sugar with a few drops of red food coloring. 
To make yellow-orange sugar: Blend 1 1/3 cups sugar with 4-6 drops red food 
coloring and enough yellow food coloring to make a peach color.

Persimmon Preserves

  ----- Original Message ----- 
  From: Tessa
  To: phaedrus
  Sent: Thursday, March 13, 2003 7:33 AM
  Subject: Persimmon Preserves

  Dear Sir

  It would be appreciated if you could help me with Persimmon preserves 
  such as jams, jelly's, whole preserves, chutneys etc. Thanks for your help.

  Regards from  

Hello Tessa,

Below are what I have. There are many more persimmon recipes at:

Persimmon recipes

Uncle Phaedrus

Persimmon Preserves

  Take cultivated persimmons which are ripe yet firm. Allow an equal 
  weight of sugar. The fruit must lie in water for 12 hours. Stew the 
  fruit in water to cover until tender. Drain and spread out to become
  cool and firm. Add a cup of cold water to every pound of sugar. Boil 
  and skim until clear, then cook the fruit in it about 10 minutes. Spread 
  on dishes in the sun. To the syrup, put the juice and peel of two lemons 
  for four quarts. Boil until thick and return the fruit to syrup for 20 
  minutes. Store in sterilized jars. 
  Persimmon Jelly
  PREP TIME: 1 Hour
  MAKES: 3 (1/2-pint) Jars


  3 1/2-4 pounds ripe persimmons 
  2 cups water 
  3 tbsps lemon juice 
  1 package powdered fruit pectin 
  1/2 cup honey 
  Wash persimmons and remove blossom end. Place in a 6- to 8-quart stainless 
  steel or enamel saucepan. Add water. Bring mixture to a rolling boil. Mash
  persimmons, reduce heat and simmer 10 minutes. Remove from heat. Press pulp
  through a strainer to remove pits and measure 3 cups pulp. Stir in lemon 
  juice and pectin and bring mixture to a rolling boil. Stir in honey all at 
  once and let mixture return to a full rolling boil that can't be stirred 
  down. Boil for 1-2 minutes, stirring constantly. Do a jelly test and, when 
  firm enough, ladle into hot, scalded 1/2-pint jars. Leave a 1/4-inch headspace 
  and seal. Process for 5 minutes in a boiling water bath.
  Persimmon  Jam

Ingredients : 
4 lb. very ripe persimmons
4 c. sugar

Preparation : 
1.  Cut persimmon in half and scoop out pulp.  Press fruit through
a strainer.  2.  Measure 4 cups pulp into 4 1/2 quarts pot.  Add
sugar and stir well.  3.  Cook over low heat, stirring constantly,
about 30 minutes.  Remember not to boil or jam will be bitter.  4. 
Ladle into clean hot jars, leaving 1/2 inch headspace.  5.  Process
in boiling water bath for 10 minutes.  Yield: 3-5 pints.  
Persimmon  Jam

Ingredients : 
3 c. persimmon pulp
3 c. sugar
1 tbsp. fresh lemon juice
1/2 tsp. grated lemon zest (lemon peel)

Preparation : 
Make pulp - 3 or 4 persimmons.  Combine pulp and sugar in heavy
non-corrosive saucepan.  Cook over low heat; stir constantly until
thick and opaque, about 15 minutes.  DO NOT BOIL.  Remove form heat.
Stir in lemon juice and zest.  Pour into sterilized jars and seal. 
May be used as a jam or fold into whipped cream and use as a filling
for cake or topping for gingerbread.  LEDC 
Persimmon  Marmalade

Ingredients : 
2 qts. ripe persimmons
1 c. sugar
1 c. orange juice
Grated rind of 1 orange

Preparation : 
Cut up persimmons; discard seeds and cores.  Mash fruit and cook
with sugar, orange juice and orange rind until mixture is thick. 
Yield: about 6 half-pints. 

Barbecue Sauce

  ----- Original Message ----- 
  From: Pablo
  To: phaedrus 
  Sent: Wednesday, March 12, 2003 4:35 AM
  Subject: Re: I need help!!

  Hi uncle!!
  thanks for the info about the meat curing sites!!!

  Do you have a recipe for barbecue sauce?
  I tasted, about 12 years ago, a recipe (which I lost) that had honey, 
  tomatoes, it dark, rich, and wonderful and made with ordinary spices 
  and ingredients.
  I believe it could be use for marinating beef or chicken and then smoking 
  the meat, or make beef jerkys.
  Is there a barbecue sauce for fish?

  Do you need any information?

  Talk to you later!!!


Hello Pablo,

Try the ones below.


  Barbecue  Sauce

Ingredients : 
1/2 c. fresh peanut oil
1/2 c. soy sauce
1/2 c. honey
1 tsp. thyme or sage
1 tsp. paprika
1/4 tsp., or to your taste, cayenne
pepper or chili powder
2 tbsp. vinegar

Preparation : 
Mix ingredients for the sauce in a bowl and paint a coating on
both sides of meat.  Cover and refrigerate.  Leave at least 1/2
hour, but overnight is more effective.
Barbecue  Sauce  

Ingredients : 
1 c. tomato catsup
2/3 c. tomato juice
3 tbsp. honey
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 pinch salt
1 tsp. onion powder
1 clove garlic, minced or chopped
1 chopped onion

Preparation : 
  Combine all ingredients in saucepan; bring to a boil, stirring
constantly.  Reduce heat and simmer for 10 minutes. For chicken: 
Dip chicken in sauce and bake in 375 degree oven for 1 hour or grill
until done.  For ribs:  Boil ribs 20 minutes anytime before using
(even as much as 4 days in advance).  Cook on grill or bake in 375
degree oven for 30 minutes, basting and turning frequently.  Let
stand in oven an additional 20 minutes before serving.  
Alabama  Barbecue  Sauce

Ingredients : 
 1 onion, minced
1/2 c. catsup
1/3 c. vinegar
1/4 c. Worcestershire sauce
1 tsp. ground ginger
Juice of 1 lemon
2 tbsp. oil
1 lg. garlic clove, minced
1/2 c. cider vinegar
1/2 c. honey
2 tsp. dry mustard
1 tsp. salt

Preparation : 
For sauce:  Heat oil in saucepan over low heat.  Add onion and
garlic and saute until soft.  Add all remaining ingredients (except
meat) and simmer 15 minutes.  Remove sauce from heat and set it
aside.  Heat coals until gray ash forms.  Spread into overlapping
layer and let burn 20 minutes.  Set grill about 3 inches above
coals.  (Fire should be gently so meat does not burn.  If it seems too
hot, spread coals farther apart; if too slow, add more coals push
close together.)  Arrange meat on grill and cook slowly 30 minutes,
turning once.  Brush meat generously with sauce and cook another 20
minutes.  Turn meat, brush again with sauce and cook 20 minutes
longer.  (May also broil.)  Yield:  4 to 6 servings.  I you
refrigerate this sauce, it will keep quite well up to 2 weeks.
 Barbecue  Sauce

Ingredients : 

3/4 c. honey
1/4 c. brown sugar
3 tbsp. soy sauce
2 tbsp. ginger juice
2 tbsp. Worcestershire sauce
1 sm. onion, finely chopped
1 tsp. cayenne pepper sauce (optional)

Preparation : 
 Blend all sauce ingredients.  Pour over meat and marinate meat
overnight in the refrigerator.  Bake at 400 degrees for 30 minutes
or until meat is golden brown and tender.
Barbecue  Sauce

Ingredients : 
1/2 vegetable oil
1 c. ketchup
2 tbsp. Dijon mustard
1/4 c. soy sauce
1/4 clover honey
1 tbsp. Worcestershire sauce
1 tbsp. parsley flakes

Preparation : 
  Combine all ingredients in a small saucepan, heat to boiling,
reduce heat and simmer for about 15 minutes, stirring occasionally. 
Now ready to use.  Store any left over sauce in the refrigerator. 
Great on steak, chops and hamburgers.  If you have a slow cooker,
cut up hot dogs in slices 3/4 inch and pat them in the barbecue
sauce and have them to snack on for guests.  These are great!  
All  American  Barbecue  Sauce

Ingredients : 
1 (6 oz.) can tomato paste
1 c. dry vermouth
1/3 c. fresh lemon juice
1/3 c. tarragon vinegar
1/3 c. honey
1/4 c. Worcestershire sauce
3 tbsp. Dijon style mustard
2 tbsp. soy sauce
1 tbsp. hot pepper sauce
1 tsp. ground cumin
2 tbsp. unsalted butter
1 1/2 tbsp. olive oil
1 med. onion, minced
4 garlic cloves, minced
1 bay leaf

Preparation : 
In a medium bowl, mix the tomato paste, vermouth, lemon juice,
vinegar, honey, Worcestershire sauce, mustard, soy sauce and cumin
until blended.  In a medium, non corrosive saucepan warm the butter
and oil over moderate heat.  Add the onion and garlic and saute,
stirring until soft and translucent, about 4 minutes.  Add the sauce
mixture and the bay leaf and simmer, uncovered, over moderately low
heat, stirring occasionally, for 20 minutes or until thick.  Remove
bay leaf.  Yield: 1 quart.
Honey  Barbecue  Sauce

Ingredients : 
1 onion, finely chopped
1/2 c. butter
1 (6 oz.) can tomato paste
1/2 c. Worcestershire sauce
1/3 c. lemon juice
1/4 c. honey
1/4 c. brown sugar
1 clove garlic
1 tbsp. salt
10 to 12 drops hot pepper sauce

Preparation : 
Saute onion in butter in heavy skillet until transparent, but not
brown.  Add tomato paste, water, Worcestershire sauce, lemon juice,
honey, brown sugar, salt and pepper sauce.  Simmer on low heat for 1
1/2 hours.  Makes about 1 1/2 pints. Can be refrigerated up to 3
Basic  Barbecue  Sauce

Ingredients : 
1/4 c. olive or salad oil
3/4 c. chopped onion
1 clove garlic, chopped
1 c. honey
1 c. ketchup
1 c. red wine vinegar
1/2 c. Worcestershire sauce
1 tbsp. dry mustard
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. black pepper
1/2 tsp. thyme
Dash of Tabasco

Preparation : 
Heat oil in pan.  Add chopped onion and garlic.  Saute until
tender, not brown. Add all remaining ingredients and cook to a boil,
stirring constantly.  Cook another 5 minutes, this time very slowly.
 This sauce can be stored in jars and need not be refrigerated.  It
keeps forever.  Perfect for basting spareribs, hot dogs, ham steaks,
chicken and GREAT on lamb.  1 quart.
Honey  Barbecue  Sauce

Ingredients : 
1/4 c. honey
1/4 c. lemon juice
1/4 c. soy sauce
1/4 c. butter

Preparation : 
Melt butter and mix all together.  Good for a marinade or a baste.
Barbecue  Sauce

Ingredients : 
4 c. catsup
1/4 c. Worcestershire sauce
3 tbsp. lemon juice
2 tbsp. honey
2 tbsp. molasses
2 tbsp. cider vinegar
1 1/2 tbsp. liquid red pepper
1 clove garlic, finely chopped
1 onion, finely chopped

Preparation : 
Combine all ingredients in non-aluminum saucepan.  Simmer 10
Barbecue  Sauce  With  Honey

Ingredients : 
2 tbsp. olive oil
1 1/2 c. finely chopped onions
2 tbsp. finely chopped garlic
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/2 c. red wine vinegar
1/4 c. Worcestershire sauce
1 tbsp. chili powder
1 tbsp. ground coriander
3 tbsp. lemon juice
1/4 tsp. red pepper flakes
1 tbsp. Tabasco sauce or to taste
2 tbsp. chopped fresh oregano or 1
tbsp. dried
2 tsp. ground cumin
2 bay leaves
4 sprigs fresh thyme or 1 tsp. dried
1 tsp. freshly ground black pepper
4 tbsp. honey
Salt to taste

Preparation : 
Heat the oil in a saucepan and add the onions.  Cook, stirring,
until wilted. Add the garlic, cook briefly and add the remaining
ingredients.  Bring to a simmer and cook, stirring often, about 30
minutes.  Let the sauce cool and use for basting.  This sauce is
good for any barbecued meat and keeps very well refrigerated. 
Yield:  5 cups.  


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus