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Definition of Honeycomb tripe
1. Noun. Lining of the reticulum (or second stomach) of a ruminant used as food.
Lexicographical Neighbors of Honeycomb Tripe
Literary usage of Honeycomb tripe
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"Broiled Tripe Fresh honeycomb tripe is best for broiling. ... Tripe Fried in
Batter Cut pickled.honeycomb tripe in pieces for serving; wash, ..."
2. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five inches in diameter.
... Broiled honeycomb tripe. Take boiled tripe, roll in olive oil, ..."
3. Recipes and Menus for Fifty by Frances Lowe Smith (1913)
"Lyonnaise Tripe 10 pounds honeycomb tripe 2£ cups chopped onion 2 cups butter 6
tablespoons minced Salt to taste parsley I teaspoon paprika Cook tripe in ..."
4. The Home Maker by Jane Cunningham Croly (1889)
"The thick honeycomb tripe is considered best, and generally a trifle dearer than
the thin, which, however, is very good. Tripe is sometimes pickled by the ..."
5. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"... BROILED TRIPE Simmer a pound of pickled tripe (the honeycomb tripe is best)
about half an hour, or until tender, ..."
6. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Boston Cooking School (Boston, Mass.) (1905)
"Broiled Tripe honeycomb tripe is considered the choicest. Wash carefully, then
cover with cold water. Bring the water slowly to the boiling-point, ..."
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