Curried Tripe

Name: Curried Tripe
Ingredients: three tablespoons butter; one tablespoon finely chopped onion; two tablespoons flour; two teaspoons curry powder; one-fourth teaspoon salt; three-fourths cup cream

From Chafing dish possibilities, 1898

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 21. The excerpt below is the record exactly as published.

Curried Tripe Prepare tripe as for Lyonnaise Tripe. Cook three tablespoons butter with one tablespoon finely chopped onion, five minutes. Add two tablespoons flour mixed with two teaspoons curry powder, and one-fourth teaspoon salt. Pour on gradually three-fourths cup cream

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