Stewed Tripe
From Plain cookery recipes, 1908
Adding cream to the sauce makes it more nourishing.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 61. The excerpt below is the record exactly as published.
Stewed Tripe. Half a pound well-boiled tripe. Half an ounce butter. Quarter an ounce flour. One gill tripe liquor. One gill milk. One boiled onion. Pepper and salt. Sippets of toast
Cook this with the app: pantry check, scaling, and the assistant.