Roast Tripe
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 140. The excerpt below is the record exactly as published.
ioast Tripe. Cut the tripe into two oblong pieces ; make a forcemeat of bread-crumbs and chopped parsley, seasoned with pepper and salt ; bind this with the yolks of two eggs, and spread it upon the fat side of the tripe ; then roll very tightly, and tie up with packthread. Roast, and baste it with butter ; it Avill take an hour or an hour and a half to do. SerA'e it with melted butter, into which put a table- spoonful of catsup and one of lemon pickle
Cook this with the app: pantry check, scaling, and the assistant.