Baked Tripe

Ingredients

• two pounds of thick honey-comb tripe
• six large tomatoes
• a half cupful of finely cut white onion
• two tablespoonfuls of finely chopped parsley
• one sweet red pepper
• a half teaspoonful of salt
• six thin slices of fat salt pork
• six tablespoonfuls of melted butter

Method

1. 1

   Boil tripe until tender, then skin and cut tomatoes.

2. 2

   Mix tomatoes with onion, parsley, pepper, and salt.

3. 3

   In a dripping pan, lay salt pork, then tripe, pour tomato mixture over, add melted butter, and bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.

BAKED TRIPE. Take two pounds of thick honey-comb tripe which has been boiled; if it does not seem very tender sim- mer in boiling water mitil readily pierced with a straw. Skin and cut fine six large tomatoes or take half of a can, using the thick pulp, add to it a half cupful of finely cut white onion, two tablespoonfuls of finely chopped parsley, one sweet red pepper freed from seeds and veins and chopped fine, and a half teaspoonful of salt. On six thin slices of fat salt pork spread in a dripping pan lay the tripe; pour over it the tomato mixture, then six tablespoonfuls of melted butter

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