Julia Child on diversions and variations on the adage of the watched pot.
Timing: Tripe is far from being a fast-food operation. It needs soaking, and simmering, and the long slow cooking — 5 to 7 hours or more, depending on your recipe — in which it gradually absorbs the flavours of the wine, onions, spices, and any other ingredients you have put with it, and all the while it is developing a marvelously savoury taste. I don’t know why people shy away from a 3-hour dough rise, a 5-hour simmer, or a 12-hour oven session. You are not sitting there, eyes glued to the pot. No! You are out at the movies, or you are writing your novel, or you are playing tennis, and you return to your tripe when its time is due. This is, really, the easiest kind of cooking, where, once you’ve put it all together, it does the rest of the work for you.
From Julia Child’s Kitchen
And so for day 2308