Baked Tripe
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 104. The excerpt below is the record exactly as published.
Cook the tripe thoroughly well, cut it into small pieces, put some at the bottom of a greased pie-dish, then a layer of bread crumbs, then another layer of tripe, salt and pepper ; repeat until the dish is full ; beat up an egg with a little of the liquor in which the tripe was cooked, pour it into the dish, cover the top with bread crumbs, then place over some pieces of butter
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