Italian Tripe

Ingredients

• Take 1 lb. of well-boiled tripe
• put in a stewpan 3 oz. of butter
• 1 onion finely minced
• and 2 tablespoonf uls of chopped parsley
• stir in a J lb of grated Parmesan cheese

Method

1. 1

   Take the tripe, when cold cut it into strips; put in a stewpan butter, onion, and chopped parsley; stew gently for twenty minutes, then add the tripe, stir in the grated Parmesan cheese till the butter is thick enough to form a rich sauce; if more sauce is required add a little milk.

2. 2

   Serve very hot; pepper and salt to taste.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 31. The excerpt below is the record exactly as published.

Italian Tripe. Take 1 lb. of well-boiled tripe, when cold cut it into strips ; put in a stewpan 3 oz. of butter, 1 onion finely winced, and 2 tablespoonf uls of chopped parsley ; stew gently for twenty minutes, then add the tripe, stir in a J lb of grated Parmesan cheese

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