Boiled Tripe

Ingredients

• Wash the tripe well several times
• three Spanish onions
• one ounce of butter
• one ounce of flour
• half a pint of milk

Method

1. 1

   Clean tripe, boil in cold water for ten minutes, then blanch in cold water.

2. 2

   Boil in fresh water for three hours, then again for three more hours with onions.

3. 3

   Make a sauce with butter, flour, and milk, add to tripe with chopped onions, and season.

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.

Wash the tripe well several times; scrape it and cleanse it thoroughly well, put it into a pan, cover it with cold water, boil it ten minutes, throw away the water and plunge it into i88 DOMESTIC COOKERY. cold water to blanch it; now finish cleaning it, put it on in cold water and boil it three hours, throw away the water and boil it three hours more, also three Spanish onions. Make a sauce as follows : — Melt in a pan one ounce of butter, stir into it one ounce of flour, then add half a pint of milk, stir to boiling, pour it into the stock in which the tripe was boiled, chop finely the onions, add them also with salt and pepper to taste, cut the tripe into neat pieces, and pour the sauce and onions over. Noie. — No salt should be used in boiling the tripe. It may be cooked in milk and onions if preferred. Tripe, Fried. Take some boiled tripe

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