Fricassee of Tripe (Hot)

Ingredients

• 1 oz. of butter
• 1 oz. of flour
• a teacupful of stock
• a teacupful of water
• salt to taste
• the yolk of 1 egg
• a few drops of lemon juice

Method

1. 1

   Simmer the tripe for an hour, then cut it into small pieces.

2. 2

   In a stewpan, combine butter, flour, stock, and water, stirring over the fire for 2-3 minutes.

3. 3

   Add the tripe and simmer for 10 minutes, thickening with the yolk of an egg and adding lemon juice just before serving.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 26. The excerpt below is the record exactly as published.

1 oz. of flour, and stir it all for 3 or 4 minutes longer over the fire, add 1 gill of good brown stock if at hand (water will do, but it is not so nice), stir it all until it boils, then simmer gently for 10 minutes ; serve on a wall of mashed potato, with the sauce round. Scotch Mince (Hot). Remove all the superfluous fat, gristle and skin from a piece of raw beef, and mince it 92 ODDS AND ENDS finely, seasoning with pepper and salt ; add a little water or stock, mixing it all well together. Dissolve about 1 oz. of butter in a pan, and sprinkle in 1 oz. of flour and white breadcrumbs, put the mince into this when it has browned, stirring it all the time with a spoon to keep it free from lumps, till almost cooked, when you add a little more stock. If liked, some small slices of onion may be cooked with the mince. Tripe (Hot). Tripe is a thing that is very much despised as a rule, but if only properly cooked it is really de- licious, and certainly one of the easiest things to digest. It is generally bought dressed and par- cooked. Wash it well in salted cold water, then put it into a saucepan with either milk or white stock, and let it simmer for at least an hour, then take it out, and cut up into small pieces. Put it in a pan again with some Soubise sauce, simmer it in this for about 20 minutes more, and serve. Fricassee of Tripe (Hot). Simmer the tripe for an hour as before, and cut 93 ENTREES MADE EASY it up small ; put into a stewpan 1 oz. of butter, the same of flour, and | a teacupful each of stock r and water, and salt to taste, stir these all to- gether over the fire for 2 or 3 minutes, and then put in the tripe, let it simmer for 10 minutes in this, adding a little more stock if necessary ; thicken this with the yolk of 1 egg ; just before serving add a few drops of lemon juice

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