Lyonnaise Tripe

Ingredients

• three cups of tripe
• two tablespoons butter
• one tablespoon finely chopped onion
• salt
• pepper
• finely chopped parsley

Method

1. 1

   Cut tripe into pieces 2 inches long by 1.5 inches wide.

2. 2

   Put in a blazer, cover, and let stand for 1 minute to withdraw moisture, then drain.

3. 3

   Cook butter with onion until yellow, add tripe, and cook for 8 minutes, adding more butter if necessary.

4. 4

   Season with salt and pepper, and sprinkle with parsley.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.

Lyonnaise Tripe Wipe tripe and cut in pieces two inches long by one and one-half inches wide ; there should be three cups. Put in blazer, cover, let stand 1 08 With the Epicure one minute, that some of the moisture may be withdrawn, and drain. Cook two tablespoons butter with one tablespoon finely chopped onion, until yellow, add tripe and cook eight minutes, using more butter if necessary. Season with salt and pepper, and sprinkle with finely chopped parsley

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