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Lyonnaise Tripe
From Boston Cooking-School cook book, 1896
Serves 1
For Tripe a la Creole, add to butter and onion 1 tablespoon green pepper, finely chopped, 1 tablespoon flour, 0.5 cup Brown Stock, 0.25 cup drained tomatoes, and 1 fresh mushroom, sliced.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 136. The excerpt below is the record exactly as published.
LYONNAISE TRIPE 3 cups fresh honeycomb tripe 2 tablespoons butter 1 tablespoon finely chopped onion Salt, pepper Chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.