— Clean, scald, and scrape one pound and a half
of tripe repeatedly, cut it into neat squares,
and put it into a stewpan with a large carrot,
an onion stuck with two cloves, three ounces of
bacon cut into dice, a bunch of parsley, a sprig
of thj-me, a bay-leaf, and six or eight pepper-
corns. Add one or two ounces of fat, and cover
the whole with cider, white wine, or, failing
these, cold sj^ring water. Let the tripe simmer
very gently till it is quite tender. Place it on a
dish, and pour the strained sauce over it. Time,
undressed tripe, si.x or seven hours.
Tripe Pie.— Tripe which is to be used for
a pie should be stewed, and allowed to jelly in
the liquor in which it was boiled. Line the
inside of a pie-dish with good pastry. Put a
slice of tender steak or a little undressed ham
TBI
( 993 )
TRO
at the bottom of the dish, and place upon this
the tripe with the jellied gravy adhering to it.
Season with pepper and salt, place little pieces
of butter here and there on the meat, and pour
in two or three spoonfuls of good brown gravy.
Cover the dish with a good crust, and bake the
pie in a well-heated oven. When the pastry is
sufficiently cooked it is done enough. Time to
bake, according to size. Probable cost, tsipe,
8d. per pound.
Tripe, Roasted. — Take about a pound and
a half of tripe✪ Tripe, Grilled, wash, and boil it in milk and
w.ater for an hour. Cut it into two oblong pieces
of equal size, spread on the fat side of one
piece some good veal forcemeat, and lay upon it
the other piece the fat side inwards. Eoll and
skewer the tripe securely, and tie it round with
thin string. Fasten it on the spit, put it down
before a clear fire, dredge with flour, and
baste liberally. When done enough, serve on
a hot dish, and garnish with sliced lemon. Send
melted butter to table in a tureen. Time to
roast, half an hour or more. Probable cost,
tripe, 8d. per poiuid. Sufficient for three or
four persons.
Tripe Stewed in its own Jelly (Bir-
mingham way). — Take some clean, fat, white
tripe. Throw it into boiling water for ten
minutes, drain and dry it, and cut it into pieces.
EoU these up neatly, and tie them round with
thin string. Put them into an earthen jar
which has a closely-fitting lid, and put with
them a knuckle of veal or a calf's foot, and a
little salt and pepper✪ Tripe Stewed in its own Jelly (Birmingham way). Place the lid on the jar,
and put it in a large pan of boiling water, keep
it boiling, and add more water when required.
When done enough, lift out the jar without dis-
turbing the contents, and put it in a cool place.
The tripe should remain in its own jelly until
wanted, whcr.i it may be taken out and dressed
in various waj's. It will keep for three or four
days. Time to stew, eight hours or more.
Probable cost, tripe, 8d. per pound.
Tripe Stewed with. Bacon. — Take ✪ Tripe Stewed with Bacon
Page 2029 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
— Clean, scald, and scrape one pound and a half of tripe repeatedly, cut it into neat squares, and put it into a stewpan with a large carrot, an onion stuck with two cloves, three ounces of bacon cut into dice, a bunch of parsley, a sprig of thyme, a bay-leaf, and six or eight peppercorns. Add one or two ounces of fat, and cover the whole with cider, white wine, or, failing these, cold spring water. Let the tripe simmer very gently till it is quite tender. Place it on a dish, and pour the strained sauce over it. Time, undressed tripe, si.x or seven hours.
Tripe Pie.— Tripe which is to be used for a pie should be stewed, and allowed to jelly in the liquor in which it was boiled. Line the inside of a pie-dish with good pastry. Put a slice of tender steak or a little undressed ham
TBI
( 993 )
TRO
at the bottom of the dish, and place upon this the tripe with the jellied gravy adhering to it. Season with pepper and salt, place little pieces of butter here and there on the meat, and pour in two or three spoonfuls of good brown gravy. Cover the dish with a good crust, and bake the pie in a well-heated oven. When the pastry is sufficiently cooked it is done enough. Time to bake, according to size. Probable cost, tripe, 8d. per pound.
Tripe, Roasted. — Take about a pound and a half of tripe, wash, and boil it in milk and w.ater for an hour. Cut it into two oblong pieces of equal size, spread on the fat side of one piece some good veal forcemeat, and lay upon it the other piece the fat side inwards. Eoll and skewer the tripe securely, and tie it round with thin string. Fasten it on the spit, put it down before a clear fire, dredge with flour, and baste liberally. When done enough, serve on a hot dish, and garnish with sliced lemon. Send melted butter to table in a tureen. Time to roast, half an hour or more. Probable cost, tripe, 8d. per pound. Sufficient for three or four persons.
Tripe Stewed in its own Jelly (Birmingham way). — Take some clean, fat, white tripe. Throw it into boiling water for ten minutes, drain and dry it, and cut it into pieces. EoU these up neatly, and tie them round with thin string. Put them into an earthen jar which has a closely-fitting lid, and put with them a knuckle of veal or a calf's foot, and a little salt and pepper. Place the lid on the jar, and put it in a large pan of boiling water, keep it boiling, and add more water when required. When done enough, lift out the jar without disturbing the contents, and put it in a cool place. The tripe should remain in its own jelly until wanted, when it may be taken out and dressed in various waj's. It will keep for three or four days. Time to stew, eight hours or more. Probable cost, tripe, 8d. per pound.
Tripe Stewed with. Bacon. — Take
Records on this page
Tripe, GrilledTripe PieTripe, RoastedTripe Stewed in its own Jelly (Birmingham way)Tripe Stewed with Bacon