Rolls of Tripe, Creole Style

Ingredients

• one small clove of garlic
• one medium-sized onion
• a pint of tomatoes
• a pound of sausage-meat
• a pound of tripe
• enough butter to cover the bottom
• a little flour
• salt
• pepper

Method

1. 1

   Fry garlic, onion, and tomatoes with sausage-meat until browned.

2. 2

   Scald and scrape tripe, cut into strips.

3. 3

   Fill tripe with sausage mixture, roll, and tie.

4. 4

   Brown in butter, dredge with flour, and make a sauce with pan drippings.

5. 5

   Serve with sauce.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 153. The excerpt below is the record exactly as published.

ROLLS OF TRIPE, CREOLE STYLE. Chop very fine one small clove of garlic, peel and slice one medium-sized onion and a pint of tomatoes, and fry them with a pound of sausage-meat until the meat begins to brown ; meantime, scald a pound of tripe, scrape it with the Rolls of Tripe, Creole Stale. back of a knife, and cut it in strips two inches wide and about five long. When the sausage-meat is done, season it palatably, put it into the pieces of tripe, roll them up, and tie them compactly ; put a frying-pan over the fire with enough butter to cover the bottom, and when it begins to brown put in the rolls of tripe, and quickly brown them ; also brown some Httle balls of sausage-meat ; as the tripe is browning, dredge a little flour over it ; when the tripe is brown, lay it on a dish, pour a little hot water into the pan, stir it about to make a sauce ; season the sauce palatably with salt and pepper

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