Stewed Tripe

Ingredients

• Select two pounds of double tripe
• a pint of milk
• one of water
• two teaspoonfuls of salt
• one of pepper
• eight middle-sized onions

Method

1. 1

   Cut tripe into pieces, boil with milk, water, salt, pepper, and onions.

2. 2

   Simmer until done, about half an hour.

3. 3

   Serve in a deep dish with milk and onions.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 20. The excerpt below is the record exactly as published.

STEWED TRIPE. 51 a position as near the perpendicular as it was possible for him to assume. “ I shall forget my own name next. It’s tripe.” Tripe it was; and Meg, in high joy, protested he should say, in half a minute more, it was the best tripe ever stewed. — The Chimes: Charles Dickens. Stewed Tripe. Select two pounds of double tripe well cleaned and blanched, cut in pieces of rather less than a quarter of a pound each ; put in a clean stewpan with a pint of milk and one of water, two teaspoonfuls of salt, one of pepper, eight middle-sized onions

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