Stewed Tripe and Onions

Ingredients

• 1 lb. Tripe
• 4 Onions
• 1 pint of Milk
• 1 dessert-spoonful of Elour
• 1 teaspoonful of Salt
• 1 teaspoonful of Pepper
• | oz. of Butter

Method

1. 1

   Put the tripe into a saucepan, cover it with cold water, let it boil up (this is to blanch the tripe), take it up, put it on a dish, cut it into pieces.

2. 2

   Peel and cut the onions into small pieces; put the tripe, onions, and milk into a saucepan, bring it to the boil, then simmer for 1 hour.

3. 3

   Take out the tripe, arrange it nicely on a hot dish; keep it hot.

4. 4

   Mix the flour, salt, and pepper with a little cold milk into a thin paste; stir it and the butter in with the milk and onions, and let it boil slowly for five minutes.

5. 5

   Pour the sauce over the tripe and serve hot.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 23. The excerpt below is the record exactly as published.

STEWED TRIPE AND ONIONS. Ingredients : — 1 lb. Tripe. 4 Onions. 1 pint of Milk. 1 dessert-spoonful of Elour. 7T teaspoonful of Salt. | teaspoonful of Pepper. | oz. of Butter. Method : — Put the tripe into a saucepan, cover it with cold water, let it boil up (this is to blanch the tripe), take it up, put it on a dish, cut it into pieces. Peel and cut the onions into small pieces ; put the tripe, onions and milk into a saucepan, bring it to the boil, then simmer 11 hour. Take out the tripe, arrange it nicely on a hot dish ; keep it hot. Mix the flour, salt, and pepper with a little cold milk into a thin paste ; stir it and the butter in with the milk and onions, and let it boil slowly five minutes. Pour the sauce over the tripe and serve hot. Time, 2 hours. (96) MEAT PATTIES. Ingredients : — | lb. of Flour. | lb. Dripping or Lard. I lb. Beef Steak. 1^ gill Water. 1 teaspoonful Salt. ••v ? teaspoonful Pepper. Method : — Grease some patty pans. Mix pepper and nearly all the salt on a plate. Cut meat in small squares ; mix well with seasoning. Short Crust : — Put flour and rest of salt into a basin. Mix together ; rub dripping or lard lightly into the flour with the fingers ; make into a light firm paste with the water, adding it by degrees ; mix with a knife ; turn paste on a floured board, and with a floured rolling-pin roll the paste a lil >ss than | inch thick. Cut paste in rounds ; make two for each pan ; put a round in each , . one dessert-spoonful of meat and a little water ; wet edge of paste ; put a round on the t , ' each ; press edges together ; notch with a knife. Make a hole in the top to let steam out Brush over with milk. Bake in a hot oven about | hour. Serve hot or cold. Time, 1| hour. (97) ONION SAUCE. Ingredients : — 4 Large Onions. 1 oz. of Butter. ■I oz. of Flour. 2 pint of Milk. | teaspoonful of Salt

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