Andalousian Tripe

Ingredients

• one pound of tripe
• one quart of water
• one onion stuck with cloves
• one clove of garlic
• two bay leaves
• two green peppers sliced
• two tablespoonfuls of butter
• one-half cupful of thick cream
• the pulp of six sweet red peppers
• the pulp of three tomatoes
• one teaspoonful of onion juice
• three eggs, beaten separately

Method

1. 1

   Soak tripe in salted water with washing soda for 20 minutes.

2. 2

   Wash and boil in water with onion, garlic, bay leaves, and green peppers until tender.

3. 3

   Pass through a meat-chopper, rub to a paste with butter, cream, salt, Tabasco, red pepper pulp, and tomato pulp.

4. 4

   Mix in onion juice and beaten eggs.

5. 5

   Pour into a buttered mold, cover, and boil for 45 minutes.

6. 6

   Turn out on a platter and garnish with stuffed tomatoes or peppers.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 11. The excerpt below is the record exactly as published.

ANDALOUSIAN TRIPE — Soak one pound of tripe for twenty minutes in salted water in which a lump of washing soda has been dissolved. Wash well and boil until tender in one quart of water, with one onion stuck with cloves, one clove of garlic, two bay leaves, two green peppers sliced. Strain and pass the tripe through a meat- chopper ; then rub to a paste with two tablespoonfuls of butter, one-half cupful of thick cream, salt and Tabasco sauce to taste, the pulp of six sweet red peppers (parboiled and rubbed through a colander) and the pulp of three tomatoes. When well mixed add one teaspoonful of onion juice and three eggs, beaten separately

Cook this with the app: pantry check, scaling, and the assistant.