To Boil Tripe
From The thorough good cook, 1895
Serves 4
Alternative method involves using a stoneware jar.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 166. The excerpt below is the record exactly as published.
To Boil Tripe. Clean it extremely Avell, and take off the fat : let it lie a night in salt and water: again wash it well, and let it lie in milk and water for the same length of time; then cut it into small pieces ; roll and tie them with thread : put them, with a clean-washed marrow-bone, into a linen bag: tie it up, and put it into a stew-pan that has a cover to tit quite close : till this up with water, and let it boil gently for six hours
Cook this with the app: pantry check, scaling, and the assistant.