Curried Tripe

Ingredients

• 1 lb. of tripe
• 5 lb. of Patna rice
• 1 onion
• 1 ounce of flour
• one dessertspoonful of curry powder
• half an ounce of dripping
• a quarter of a teaspoonful of brown sugar
• salt according to taste
• half a pint of the liquor

Method

1. 1

   1.

2. 2

   Blanch the tripe in boiling water.

3. 3

   2.

4. 4

   Cut tripe into small pieces.

5. 5

   3.

6. 6

   Place tripe in a saucepan, cover with cold water, and add a small onion.

7. 7

   4.

8. 8

   Simmer for 2.5 hours.

9. 9

   5.

10. 10

    Prepare a paste with flour, curry powder, and dripping, adding cold water to make it stiff.

11. 11

    6.

12. 12

    Stir in the liquor from the tripe and cook until thick.

13. 13

    7.

14. 14

    Add shredded onion and tripe pieces to the sauce to warm through.

15. 15

    8.

16. 16

    Serve with boiled Patna rice.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 40. The excerpt below is the record exactly as published.

CURRIED TRIPE. Average cost of " Ctcrried Tripe!9 INGREDIENTS. d. i lb. of tripe 8 5 lb. of Patna rice of i onion o\ Flour, sugar, and curry powder i| 5 Time required, about three hours. Now we will show you how to make a Curry of Tripe. 1. We take one pound of tripe, put it in a saucepan of cold water, and let it boil up. Immediately it boils take it out of the water. N.B. — This is called blanching. 2. We cut the tripe up into small pieces. 3. We take a saucepan and lay the pieces of tripe in it and pour in sufficient cold water to cover the tripe. 4. We take a small onion and peel it, and cut it partially through. • 5. We put the onion into the saucepan of tripe. 6. We put the saucepan on the fire, and when it boils we must remove it to the side of the fire and let it simmer for not less than two hours and a half. 7. After that time we try the tripe with a fork, and if it is sufficiently cooked, it will be very tender. 8. We take the saucepan off the fire, and stand it on a piece of paper on the table. 9. We take the pieces of tripe out with a fork, and put them on a dish. 10. We take a small saucepan and put in it one ounce of flozir, one dessertspoonfitl of curry pozvder, and half an ounce- Lessons on Cooking Meat. — Curried Tripe. 103 of dripping, and mix them all well together with a wooden spoon. 11. We add cold water, sufficient to make the above into a stiff paste. 12. We now pour in half a pint of the liquor, in which the tripe was boiled. 13. We put the saucepan on the fire, and stir the mixture well until it boils and thickens. We must not let it get lumpy. 14. We stir in a quarter of a teaspoonfid of brown sugar and salt according to taste. We must now stand the saucepan aside to get cool. 15. We take the onion which was boiled with the tripe, and cut it in shreds and add it to the sauce. 16. When the sauce is a little cool, we put in the pieces of tripe and just let them warm through. 17. We take a dish and warm it, and pour the tripe and sauce on it, keeping it as much in the centre of the dish as possible. 18. We take a teacupftd of Patna rice, wash it well in two or three waters, and put it in a saucepan full of boiling water. We must be sure the water is boiling. (N.B. — Rice should be boiled in plenty of water.) We add to it a saltspoonftd of salt. 19. We must let it boil from a quarter of an hour to. twenty minutes, after that time, we must feel the rice to see if it is soft. 20. When the rice is sufficiently cooked, we strain it off,: and pour cold water over it. 21. We then put the rice back into the empty saucepan, and stand the saucepan by the side of the fire to dry the rice. The lid should be only half on the saucepan. 22. When the rice is quite dry we take it out of the saucepan and arrange it round the tripe. It is now ready for serving. 104 National Training School for Cookery. TRIPE. Lesson No. 2. INGREDIENTS. 1 lb. of tripe

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