gluten-freenut-free
To Broil Tripe
From The art of cookery, 1899
Serves 2
Tripe should be boiled or stewed before broiling.
Presented as published in 1899. 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
- pieces of tripe
- melted butter
Method
Dry tripe, brush with melted butter, and broil on a wire broiler, turning until browned and heated through.
Baste with butter and serve warm.
Nutrition per serving
11Calories
2 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 13. The excerpt below is the record exactly as published.
To Broil Tripe. — Dry the pieces of tripe on a towel, brush them on both sides with melted butter
Cook this with the app: pantry check, scaling, and the assistant.