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Soused Tripe
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 27. The excerpt below is the record exactly as published.
SOUSED TRIPE. Cut the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar, enough to cover, in which a blade of mace, a dozen whole cloves, and a stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.