Baked Tripe

Ingredients

• 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 teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Layer tripe, bread crumbs, and seasoning in a dish.

2. 2

   Beat eggs and mix with tripe liquor, pour over layers.

3. 3

   Bake in a moderate oven for half an hour.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 95. The excerpt below is the record exactly as published.

four ounces of bread crumbs, two eggs, one-half teacUpful of milk, one teaspoonful of sialt, one-half teaspoonful of white pepper. Chop first the breast of chicken very finely and rub it through a wire sieve. Put the meat into a bowl, add to it the yolks of the eggs and the butter, and beat all together for ten minutes. Add the bread crumbs and the. milk, season all with the pepper and salt. Whip the whites of eggs to a stifif froth and mix this lightly in. Pour the compound when thoroughly mix^d, into a TRIPE WITH ONION SAUCE. 2iy well greased pint and a half mould, cover the top of this with a piece of paper, and place the mould in a saucepan containing sufficient water to reach half way up the sides of the mould, and allow its contents to cook in this while the water boils for one hour. Turn the casserole when done out into a deep, hot dish and serve with egg sauce poured over and around it for which sauce see recipe on page 163. This dish may be garnished with red and green chillise if desired. Boiled Tripe. — Eight pounds of tripe, one-half tablespoonsul of salt. Cover the tripe with cold water and let it stand in this over night. Removing it from the bath, place it in a saucepan, cover it with cold water, put the saucepan over a quick fire and when boiling, drain the water oflf and cover it with additional cold water. Continue to drain off and recover the tripe with suc- cessive quantities of cold water until the water at last boils up quite clear and ceases to give off a disagreeable odor. Draw the saucepan to one side of the fire and allow its contents to simmer very slowly for five hours keeping the pan covered that the watpr may not boil away. When done, add the salt and the tripe is ready to dress in any manner desired, or may be served simply as it is. Tripe Tvith Onion Sauce. — Two pounds of boiled tripe, three gills of milk, one-half teaspoonful of white pepper, one Spanish onion. Cut the tripe into small irregular pieces. Put these into a saucepan, cover them with the milk, and allow all to stew over a slow fire for half an hour. 2i8 BREAKFAST DISHES. 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 letigth of time, draw the saucepan aside from the fire and stir into it the chopped onion. Season all with the pep- per and" serve at once. BaJced Tri^e.— Two pounds of boiled tripe, four ounces of bread crumbs, two eggs, one-half pint of the liquor in ■vi^hich the trjpe is boiled, one teaspoonful of salt, one-half teaspoonful of pepper

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