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Fricasseed Tripe
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Roger Rawlings, Chicago Heights, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 239. The excerpt below is the record exactly as published.
FRICASSEED TRIPE.— Put 1 lb. of tripe, cut in narrow strips, in a pan with 1 small cup of milk or water and butter the size of an ^^^. Work 1 large teaspoon of flour in with butter
Cook this with the app: pantry check, scaling, and the assistant.