Stewed Tripe

Ingredients

• a lump of butter size of a hen’s egg
• a tablespoonful of white wine
• some chopped parsley
• pepper
• salt
• pickled mushrooms
• the squeeze of a lemon

Method

1. 1

   Cut tripe into strips, put them in rich gravy, with a lump of butter size of a hen’s egg, rolled in flour; shake until the butter is melted.

2. 2

   Add a tablespoonful of white wine, some chopped parsley, pepper, salt, pickled mushrooms, and the squeeze of a lemon.

3. 3

   Shake well together and stir until tender.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 495. The excerpt below is the record exactly as published.

pepper, ginger, a blade of mace, sweet herbs, and an onion. Stew 15 minutes. Take out the herbs and onion, and put in a little shred parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream, and a little butter, or yolk of an egg. Garnish with lemon. TRIPE, to Fry. — Cut the tripe into small square pieces ; dip them in yolks of eggs, and fry them in good dripping, till nicely brown ; take oat, and drain, and serve with plain melted butter. TRIPE STEWED. — Cut tripe into strips, put them in rich gravy, with a lump of butter size of a hen’s egg, rolled in flour ; shake until the butter is melted. Add a tablcspoonful of white TRO 394 TOR wine, some chopped parsley, pepper, salt, pickled mushrooms, and the squeeze of a lemon

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