Scotch Stewed Tripe

Ingredients

• Clean and boil tripe until tender
• fry t chopped carrot
• and i onion until light brown
• Stir in i tablespoonful offlour
• add I cup of stock
• 1 bay-leaf
• some thyme
• and parsley
• Season with salt
• pepper
• and lemon-juice

Method

1. 1

   Clean and boil tripe until tender; then fry chopped carrot and onion until light brown.

2. 2

   Stir in flour; add stock, bay leaf, thyme and parsley.

3. 3

   Let boil.

4. 4

   Season with salt, pepper and lemon juice.

5. 5

   Cut the tripe into narrow strips; add to the sauce.

6. 6

   Let simmer one-half hour and serve.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 26. The excerpt below is the record exactly as published.

Scotch Stewed Tripe. Clean and boil tripe until tender ; then fry t chopped carrot and i onion until light brown. Stir in i tablespoonful offlour; add I cup of stock, 1 bay-leaf, some thyme and parsley J let boiL Season with salt, pepper and lemon-juice

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