Lyonnaise Tripe

Ingredients

• Cut the tripe in small pieces
• Fry one tablespoonful of chopped onion
• in one heaping tablespoonful of butter
• Add one tablespoonful of vinegar
• one tablespoonful of chopped parsley
• salt to taste
• pepper to taste

Method

1. 1

   Boil the tripe for 25 minutes, drain, and fry onion in butter until yellow.

2. 2

   Add tripe, vinegar, parsley, salt, and pepper.

3. 3

   Simmer for 5 minutes and serve plain or on toast.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 138. The excerpt below is the record exactly as published.

Lyonnaise Tripe. Tripe should always be boiled twenty to thirty minutes before cooking, or it will be tough. Cut the tripe in small pieces ; boil twenty-five minutes, and drain. Fry one tahlespoonful of chopped onion in one The Boston Cook Book. 231 heaping taUespoonful of butter till yellow. Add the tripe, one tahlespoonful of vinegar^ and one taUespoonful of chopped parsley^ salt and pepper to taste. Simmer five minutes, and serve plain or on toast. Broiled Tripe, — Boil the tripe twenty minutes ; dry it, spread with soft butter^ salt^ and pepper^ and broil until brown. Tripe in Batter, — Boil the tripe twenty minutes. Cut in pieces two inches square, dip in batter^ and fry in salt pork fat in a frying-pan. Batter, — One egg^ one quarter of a cup of water ^ one tablespoonful of vinegar^

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