Eggs a la Tripe

A recent post by veteran food blogger Diane Darrow inspired me to make a 60s recipe from Craig Claiborne’s The New York Times Cook Book, “Eggs a la Tripe.” Have no fear; despite the name there’s no tripe involved. The recipe derives its title from the texture of the dish, which is supposed to resemble the creamy character of the organ meat when it’s been cooked to perfection.

As we sat down to dinner and looked at our plates of richly sauced hard-boiled eggs accompanied by steamed rice, and had our first taste, we felt transported for a while from today’s tempestuous political climate to the Kennedy years in the White House where, if I may use the lyrics of Alan Jay Lerner, “once there was a spot, for one brief shining moment, that was known as Camelot.”

You can find more details about this dish on Darrow’s blog, Another Year in Recipes.

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