No. 839 — Ox Tripe, Rolled and Baked
English historical translation of Molokhovets recipe No. 839 from the 1901 Russian cookbook, retaining original methods and measures.
The author gives detailed instructions for cleaning freshly removed ox, cow or calf tripe: do not put it on the ground; make a small opening, empty it, carefully turn the soiled surface outward, then stitch it closed to avoid carrying dirt inside.
Scrub with a brush in frequently changed water. The historical text recommends washing in a river, then immersing in moderately hot water and stirring with a wooden spatula until the dark lining loosens.
Cool with cold water, scrape clean and soak for twenty-four hours, changing the water every four hours. Wash again, cut each piece lengthwise, plunge into boiling water, remove and scrape thoroughly with a knife; drain and lay the pieces flat.
Salt and sprinkle with crushed ginger, pepper and, if desired, minced garlic and champignons.
Roll into long cylinders and tie with thread. Add roots and spices, cover with cold water, bring to the boil, then cover and cook in a hot oven for four hours or longer until tender and the cooking liquid becomes a thick sauce.
Remove the ties, cut into pieces and arrange on a dish. Pour over melted butter, sprinkle with grated bread and Parmesan and put into a hot oven to brown before serving.