Preparation of Tripe

Ingredients

• one-quarter oz. of salt
• a pinch of pepper
• four lbs. of onions
• three lbs. of carrots
• two Ibs. of leeks
• one-third lb. of parsley stalks
• a sprig of thyme
• a bay leaf
• two quarts of good cider
• one-half pint of brandy or liqueur-cider

Method

1. 1

   Soak the tripe in cold water, then cut it into squares.

2. 2

   In a stewpan, layer carrots, onions, seasoning, and ox feet.

3. 3

   Add tripe and a faggot of herbs.

4. 4

   Cover with beef-fat and moistening liquid.

5. 5

   Seal with a paste of flour and water.

6. 6

   Bake for about 10 hours in a moderate oven.

7. 7

   After cooking, remove the cover, bones, and fat, and serve the tripe in bowls with gravy.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 227. The excerpt below is the record exactly as published.

Preparation of Tripe.—Under the head of ‘‘ beef tripe ”’ are understood: (1) The feet; (2) tripe proper, which comprises the Paunch, the Honey-comb Bag, the Manyplies, and the Reed. First soak the tripe in cold water for some considerable time; then cut it into squares of two inches side. For the seasoning and flavouring of tripe, complete in all its parts, take: (Seasoning) one-quarter oz. of salt and a pinch of pepper per lb.; (flavouring) four lbs. of onions stuck with four cloves; three lbs. of carrots; one faggot, comprising two Ibs. of leeks, one-third lb. of parsley stalks, a sprig of thyme, and a bay leaf. Moisten with two quarts of good cider (not likely to turn black while cooking, otherwise use water); one-half pint of brandy or liqueur-cider

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