Baked Tripe
From Handbook of practical cookery, 1886
Serves 2
If tripe liquor is unavailable, substitute with milk or water.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 155. The excerpt below is the record exactly as published.
BAKED TRIPE. 239 dress in any manner desired, or may be served simply as it is. Tripe with Onion Sauce. — Two pounds of boiled tripe, three gills of milk, one half tea-spoonful of white pepper, one Spanish onion. Cut the tripe into small irregular pieces. Put these into a sauce-pan, cover them with the milk, and allow all to stew over a slow fire for half an hour. Throw the onion into boiling water, and boil it also for half an hour. Take the onion, when done, from the water, drain it thoroughly, and chop it very finely. When the tripe has cooked in the milk the appointed length of time, draw the sauce-pan aside from the fire, and stir into it the chopped onion. Season all with the pepper, and serve at once. Baked Tripe. — Two pounds of boiled tripe, four ounces of bread crumbs, two eggs, one half pint of the liquor in which the tripe is boiled, one tea-spoonful of salt, one half tea-spoonful of pepper
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