Fricasy of Double Tripe

Ingredients

• your tripe
• a quarter of a pound of capers
• as much samphire shred
• half a pint of strong broth
• as much white-wine
• a bunch of sweet-herbs
• a lemon shred small
• the yolks of three or four eggs
• some parsley boiled green and chopp’d
• some grated nutmeg
• salt

Method

1. 1

   Cut tripe into slices and stew with capers, samphire, broth, white wine, herbs, and lemon until tender.

2. 2

   Thicken with egg yolks, parsley, nutmeg, and salt.

3. 3

   Serve on sippets.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 33. The excerpt below is the record exactly as published.

Fricasy of Double Tripe: — Cut your tripe in slices, two inches long, and put it into a stew-pan ; put to it a quarter of a pound of capers, as much samphire shred, half a pint of strong broth, as much white-wine, a bunch of sweet-herbs, a lemon shred small ; stew all these together till ’tis tender ; then take it off the fire, and thicken up the liquor with the yolks of three or four eggs, a little parsley boiled green and chopp’d, some grated nutmeg and salt

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