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Stewed Tripe
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.
Stewed Tripe. — Soak the cleaned tripe in salt water for several hours. Then boil until quite tender. When cool, cut into small strips, dredge thoroughly with flour, and cook in a stew-pan with butter until hot. Pour in half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.