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Broiled Tripe
From The new practical housekeeping, 1890
Serves 1
Avoid broiling over a liard-charcoal fire as it spoils the flavor.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 356. The excerpt below is the record exactly as published.
Broiled Tripe, — Cut honeyrcombed tripe into pieces of three or four inches wide ; rub a little oil or melted butter over them, roll in flour, and broil over a charcoal or wood fire, squeeze a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.