Pickled Tripe, Pan Fried

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

MUSTARD GRAVY:
1 tbsp Minced yellow onion
2 tbsp Butter
2 tbsp Cider vinegar
2 tsp Dry mustard mixed with
1 tbsp Water
1 cup Brown gravy

NOTE from the Source: A New Hampshire lady friend told me that this was a great dish from her childhood. She also told me that I could have it at the old Parker House restaurant in Boston. (That's pronounced "Paahka House.") The dish was so pungent with vinegar that I was not terribly impressed. But they have been serving it for 132 years. So it is an old classic and this recipe is lighter tasting with vinegar. You will need to pickle your own tripe unless you live in New England.)

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.

VARIATION 1: The Parker House 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: Saute the onion in the butter until brown. Add the remaining ingredients and simmer for 5 minutes. Serve with the 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. MARINATE OVERNIGHT, at least.