Honeycomb Tripe with Cream and Peppers

Ingredients

• three pounds of tripe
• a spoonful of salt
• one pint of milk
• three ounces of butter
• one pint of cream sauce
• six green peppers

Method

1. 1

   Cut the tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt.

2. 2

   Bring to a boil and cook for ten minutes.

3. 3

   Drain off the water, add milk, season with salt, and boil for thirty minutes.

4. 4

   Cut green peppers in small squares, put in casserole with butter, simmer until done, then add cream sauce, boil for a minute, and add to the tripe.

5. 5

   Boil together for five minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 93. The excerpt below is the record exactly as published.

Honeycomb tripe with cream and peppers. Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce

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