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Stewed Tripe
From The new Kentucky home cook book, 1884
Serves 2
Serve very hot.
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 24. The excerpt below is the record exactly as published.
STEWED TRIPE. Cut the boiled tripe into strips three inches long and one inch wide; put it into a stew-pan, with water to cover it, salt, pepper, a small piece of butter, and parsley
Cook this with the app: pantry check, scaling, and the assistant.