honeycomb tripe veal sweetbreads

M –A– S –T– E – R
C –L–A–S–S
M –A– S –T– E – R
C –L–A–S–S
VEAL SWEETBREADS
1 . . . . . . . . .Choose a thick cut of tripe
if buying raw. The muscular stomach
tissue should be white in colour.
( H A M # 6110/ V6 5 6 0)
S W E E T B R E A D S C O N S I S T O F T H E T WO T H Y M U S
G L A N D S O N B O T H S I D E S O F T H E T H R O A T. T H E S W EE T BR E A D I S DE R I V E D F R OM A YOU NG
A N I M A L A N D I S O F PA L E A P P E A R A N C E . T H E
S W EE T BR E A D I S T R I M M E D OF S U R R OU N DI NG
FA T A N D C O N N E C T I V E T I S S U E .
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1 . . . . . . . . . Soak the
sweetbreads in
cold water until
they become white.
Change the water
two or three times
until it remains
clear (this process
may take up to
five hours).
2 . . . . . . . . . Wash the
H O N E YC O M B T R I P E
( H A M # 615 2)
H O N E YC O M B I S D E R I V E D F R O M T R I P E W I T H
T H E M E M BR A N E R E MOV E D BY SCA L DI NG W I T H
H O T WA T E R .
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tripe multiple times
to rid it of particles
of food or other
pieces of matter.
It may take three
to four vigorous
washings before
the tripe is ready
to be cooked.
2 . . . . . . . . . Bring them to the boil in cold,
salted water and at the first sign of boiling,
drain and refresh under cold water.
3 . . . . . . . . . Simmer the tripe for at least four
3 . . . . . . . . . Remove the
skin and fibres.
to five hours in a stock pot of water. Tripe
is a notoriously tough offal, the longer you
simmer it, the more tender it becomes.
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//
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M –A– S –T– E – R
C –L–A–S–S
M –A– S –T– E – R
C –L–A–S–S
LAMB'S BRAIN
( H A M # 7 0 7 0)
T H E BR A I N I S R E MOV E D F ROM T H E SK U L L
A N D T HE OU T E R SK I N BU T I S L EF T I N I T S
M E M B R A N E . A B R A I N C O N S I S T S OF T H E T WO
L A R GE CE R E BR A L H E M I SPH E R E S.
//
1 . . . . . . . . . Soak
the tongue in
cold water for 12
hours, renewing
the water two or
three times.
1 . . . . . . . . . Before cooking
brains, soak them in a bowl
of salted water for an hour.
This will remove excess
blood and whiten the brains.
If several brains are being
prepared at once, it may
be necessary to change the
soaking water a couple of
times during the hour.
L AMB'S TONGUE
( H A M # 7 010)
T H E T O N G U E I S P R E PA R E D F R O M T H E L O N G
C U T T ON GU E B Y T H E R E MOVA L OF T H E L A R Y N X
A N D T H E T O N G U E R O O T.
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2 . . . . . . . . . Drain the brains
then carefully remove
as much of the skin and
membrane coating the
brains as is possible.
3 . . . . . . . . . Skin the tongue
by making an incision in
the skin at the base and on
the top and pull the skin
towards the tip.
2 . . . . . . . . . Trim it by
removing the fat and
dip in boiling water.
4 . . . . . . . . . Wash and wipe
the skinned tongue.
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3 . . . . . . . . . Simmer the brains in salted water
for 15 minutes. Handle the brains carefully
throughout the cooking process, as the
tissue is delicate and will break up.
Brains are best left to cool and set a little
before any further cooking is done.
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