Stewed Tripe

Ingredients

• 1^ pound well-washed tripe
• 2 ounces butter
• 1 fine-chopped onion
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 1 ounce butter
• Yt tablespoonful flour
• Ys pint white broth
• a small bouquet
• the yolks of 2 eggs
• the juice of Yt lemon
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Cut tripe into small strips.

2. 2

   Melt butter, add onion, and cook for 5 minutes.

3. 3

   Season tripe with salt and pepper, add to the saucepan, cover, and cook for 10 minutes.

4. 4

   Melt additional butter, add flour, stir, and cook for 2 minutes.

5. 5

   Add white broth and bouquet, cook for 6 minutes.

6. 6

   Mix egg yolks with lemon juice, add to the sauce, remove bouquet, and pour over the tripe.

7. 7

   Serve garnished with parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 177. The excerpt below is the record exactly as published.

1 even teaspoonful pepper ; pour this over the tripe and mix it well together ; add Yt BEEF. 266 bunch fresh pardey^ 2 cloves, and a sprig of thyme, coyer and let it stand 2 hours. When ready to cook wipe the tripe off with a clean towel on both sides, dust it with flour, dip each piece into beaten egg and cover with fresh-grated bread crumbs ; fry light brown in lard or fat. Arrange the tripe on a hot dish and spread 2 ounces maitre d'hdtel butter over them, and serve with Saratoga chips. Tripe ft I'Espagnole. — Place a saucepan with 3 tablespoon- fnls oil or 2 ounces butter over the fire, add Y^ cupful fine-chopped onion, Y, fine-chopped green pepper, 1 bruised clove of garlic, cook 5 minutes without browning (if handy, add Ys cupful fine-chopped mushrooms). Wash and cut lYt pound tripe into inch-sized pieces, season with 1 even tablespoonful salt, Yt tea'ipoonful pepper ; mix the tripe well with the seasoning; add them to the saucepan, cover, and cook 10 minutes ; add 2 fine-cut tomatoes, cook 5 minutes, dust over 1 teaspoonful flour, add 1 cupful boiling water with 1 teaspoon- f ul beef extract, cook a few minutes longer ; then serve on a warm dish ; sprinkle over 1 teaspoonful fine-chopped parsley. Stewed Tripe. — Cut lYs pound well-washed tripe into small narrow strips 1 inch long and Y4 ii^ch wide. Place a saucepan with 2 ounces butter over the fire, add 1 fine-chopped onion, cook 5 min- utes ; season the tripe with 1 even tablespoonful salt, 1 even tea- spoonful pepper, add the tripe, cover, and cook 10 minutes. Melt 1 ounce butter in a small saucepan, add Yt tablespoonful fiour, stir and cook 2 minutes ; add Ys pint white broth (if handy, add a little mushroom liquor), a small bouquet, 1 even teaspoonful salt, cook 6 minutes. Mix the yolks of 2 eggs with the juice of Yt lemon, add it to the sauce, remove the bouquet, add the sauce to the tripe, pour it on to a warm dish ; sprinkle over 1 tablespoonful fine-chopped parsley. Oamish with small potato balls and serve. Ox Tail ft la Printanler. — Cut 2 large ox tails at the joints into 2-inch lengths, place them in a kettle of boiling water, drain and cool in cold water. Cover the bottom of a saucepan with 2 ounces fine-cut salt pork, Yt slice of thin ham, add 2 onions, 1 carrot, 266 MEATS. a small shank of veal cnt into pieces, and a bonqnet ; lay the ox tails on top of this, add 7s tablespoonful salt, 1 teaspoonf ul pepper, cover with cold water, and boil 3 honrs. Bemove the ox tails, strain the broth, put a little of the broth over the ox tails, and set in a warm place ; reduce the remaining broth by boiling to 1 pint. Lay the ox tails in a roasting pan, pour over the reduced broth, set the pan in a hot oven, roast and baste frequently till it has obtained a glaze, which will take about 26 minutes. Melt 2 ounces butter in a sauce- pan, add 1 heaping tablespoonful flour, stir 3 minutes, add the gravy from the ox tails ; then add sufficient boiling water to make a creamy sauce ; add a small piece of butter, a little paprika, and the juice of Yf lemon. Pour the sauce over the ox tails, and garnish with cooked carrots, cauliflower roses, green peas, asparagus tops, and wax beans cut diamond shape. Serve with small boiled potatoes. Ox-tall Stew & la Mexicaine.— Cut 2 ox tails into 2-inch lengths, scald in boiling water, and cool in cold water. Melt 1 ounce butter in a saucepan, add 2 fine-cut onions, 1 clove of bruised garlic, 1 fine-chopped green pepper without the seeds, 1 fine-cut carrot, cook 6 minutes ; season the ox tails with 1 tablespoonful salt, 1 teaspoon- ful pepper ; mix well with the seasoning, add to the saucepan, stir and cook 10 minutes ; then cover with boiling water, cover and cook 2V9 hours. Put 1 quart fine-cut string beans with boiling water and 1 teaspoonf ul salt over the fire, cook 30 minutes ; then drain, add them to the ox tails, add 3 peeled sweet potatoes cut into quarters, 3 large peeled potatoes cut also in quarters, Vt P^^t fine-cut white tur- nips, Yt pint small white onions, cover and cook till done. Then melt 1 tablespoonful of butter in a saucepan with 1 tablespoonful flour, stir and cook 2 minutes ; add lYs cupful of the ox-tail broth, cook a few minutes ; then add it to the stew, and serve. In place of butter the Spanish people take oil. Stewed Ox Tails with Cabbage.— Gut 2 ox tails at the joints into 3-inch lengths ; place in a saucepan, cover with boiling water, let remain 5 minutes, then drain ; pour fresh cold water over« BEEF. 267 and when oold remoTe and drain again. Place a saucepan with 2 onnoes fine^cnt larding pork and 2 ounces fine-cut raw ham over the firO) add 1 fine-out carrot, 2 fine-cut onions, cook and stir 6 minutes ; then put in the ox tails, season with 1 even tablespoonf ul salt, Y^ even tablespoonful pepper, cover with white broth, and add a bouquet ; cover and cook slowly 8 hours. Bemove the ox tails to a clean sauce- pan, strain the broth over, and keep warm on side of stove. Melt 2 ounces butter in a saucepan, add ly^ tablespoonful flour

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