Tripe

Ingredients

• soak it in cold water for ten or twelve hours
• let it remain in salt water four days
• half a pint of milk or cream
• a spoonful of flour
• a large slice of butter

Method

1. 1

   Wash and scrape the tripe, soak in cold water, then in salt water for four days.

2. 2

   Boil until tender, add thickening and milk or cream.

3. 3

   For onion sauce, cook silver onions with water, add flour, season, and finish with butter.

4. 4

   For fried tripe, dip in batter and fry.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 11. The excerpt below is the record exactly as published.

TRIPE. After the tripe has been well washed, it is put in hot water and scraped until all the coarse, hard substance which adheres to it is taken off. Soak it in cold water for ten or twelve hours ; then scrape it again, wash it well, and put it in weak salt water. Let it remain in salt water four days, changing the water every day; then boil it. After it is boiled put it in salt water to remain as long as it is desired to keep it. The length of time it may be kept depends upon the coldness of the weather. When you wish to serve it up, if it is to be stewed, put it on with water enough to cover it, in slices about three inches square, and let it stew until it is perfectly tender. Add a little thickening and salt and half a pint of milk or cream to a dish of the usual size. To prepare onion sauce for this dish, cut up some silver onions and put them on the fire in a saucepan with a little water, then add a spoonful of flour, enough to make a thin batter, season with salt, and put in a large JANE HAMILTON'S RECIPES slice of butter just before serving up the sauce. If you like the tripe fried, cut it in slices as you do for stewing, dip the slices in a batter made of eggs, flour, and v/ater or milk and put them in a frying-pan, which should be properly heated and have suffi- cient lard in it. The thickest parts of the tripe are the best. TURKEY, BOILED. Put an old turkey hen on to boil about two hours, not longer, before dinner, in as much water as will cover it. Tie the wings to the sides. As the water boils down, leaving the turkey uncovered, it must be turned occasionally, so that each part of it may be equally done. Salt to season. About ten or fifteen minutes before the tur- key is done, take half a dozen hard-boiled eggs, cut them up fine, put them in a skillet with a pint of cold water, put the skillet on the fire, and let the eggs and water stew thoroughly ; stir in about a gill of flour with (52) JANE HAMILTON'S RECIPES the eggs and water before you put them over the fire instead of afterward. Season with salt, skim off the oily particles that rise to the surface of the water in which the turkey has been boiled, and put with the egg sauce, and just before taking the sauce off the fire stir in a large slice of butter

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