Fried Tripe with Espagnole Sauce

Ingredients

• two pounds of tripe
• three ounces of butter
• one finely chopped onion
• half a green pepper finely chopped
• one good-sized tomato
• one-half pint of Espagnole sauce
• one crushed clove of garlic
• one teaspoonful of finely chopped parsley

Method

1. 1

   Cut tripe into small pieces and fry until light brown with butter, onion, and green pepper.

2. 2

   Peel and cut tomato, mix with Espagnole sauce, and season with salt, pepper, bouquet, and garlic.

3. 3

   Stir in tripe and cook for ten minutes.

4. 4

   Remove bouquet, add parsley, and serve immediately.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 86. The excerpt below is the record exactly as published.

Fried Tripe with Espafimole Sauce Cut two pounds of tripe into small pieces. Fry until a light brown, with three ounces of butter, one finely chopped 162 MB8. SKXLT'S COOK BOOK onion, and half a green pepper finely chopped. Peel one good- sized tornato, cut it in pieces, and mix with one-half pint of Espagnole sauce. Season with salt, pepper, a bouquet, and one crushed clove of garlìc. Stir the trìpe in this sauce and cook f or ten minutes. Remove the bouquet, add one teaspoon- ful of finely chopped parsle

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