Fricasseed Tripe
From The new practical housekeeping, 1890
Serves 1
Can also be cut into narrow strips and cooked with water or milk.
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.
Fricasseed Tripe. — Cut the tripe into square pieces and put in stewpari with a blade of mace, bouquet of herbs, an onion quartered, salt and cayenne. Cover with water and a little vinegar and stew one hour. Strain the sauce and put tripe and sauce in a clean * saucepan, with a tablespoon of butter rolled in flour, gill cream and tablespoon chopped parsley. Simmer ten minutes, squeeze in juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.