Baked Tripe

Ingredients

• one pound and a half of tripe
• five chopped onions
• Cover with stock or water
• enough flour to make a thick sauce
• mashed potatoes beaten to a cream

Method

1. 1

   Cut tripe into small squares and put in an agate pan with chopped onions.

2. 2

   Season with salt and white pepper.

3. 3

   Cover with stock or water and bake in a slow oven for three hours.

4. 4

   Pour off the liquid, strain it, and add flour to make a thick sauce.

5. 5

   Stir over heat until it boils.

6. 6

   Arrange tripe in a baking dish, pour in the sauce, and cover with mashed potatoes.

7. 7

   Bake in a hot oven until heated through and potatoes are browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 86. The excerpt below is the record exactly as published.

Baked Tripe Cut one pound and a half of tripe in small squares. Put them in an agate pan with five chopped onions. Season with salt and white pepper. Cover with stock or water and bake in a slow oven for three hours. Pour off the liquid, strain it into a saucepan. Add enough flour to make a thick sauce. Stir over hot fire until it boils up once. Rango the tripe, etc, in a baking dish. Pour in the sauce and cover ali with mashed potatoes beaten to a cream

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