No. 840 — Ox Tripe in Sauce with Obalyanka Garnish
English historical translation of Molokhovets recipe No. 840 from the 1901 Russian cookbook, retaining original methods and measures.
Clean one quarter of an ox tripe according to No. 839, cut it into pieces and place in a pot with a fatty piece of meat, root vegetables and spices. Cover with water and boil until tender.
When the broth has reduced to three or four glasses, lightly fry a spoonful of flour in half a spoonful of butter, thin with the strained broth, bring to the boil and strain again. Pour over the tripe arranged in a deep dish.
For the obalyanka garnish, bring one glass of milk and ⅔ glass of melted kidney fat to the boil. Stir in ⅔ glass of Smolensk groats or fine wheat flour.
Once the mixture thickens, season with salt, a little pepper and marjoram. Stuff it into an ox intestine, tie both ends with thread and boil in water. Cut into pieces and arrange around the tripe.
The original note offers an economy variation: use more water instead of reducing the broth to three glasses. Make a broth with potatoes as a first course and serve the tripe separately as a second dish with its sauce.
To provide
¼–⅓ ox tripe and 1 Russian pound of beef 2 carrots, 1 parsley root and 1 celery root 1 leek and 2–3 onions 3–4 bay leaves 15–20 allspice berries | 1 spoonful of flour and ½ spoonful of butter 1 glass of milk ⅔ glass of melted kidney fat Marjoram, salt and pepper ⅔ glass of Smolensk groats |