Tripe a l'Espagnole

Ingredients

• 3 tablespoon fuls of oil or 2 ozs. of butter
• }i a cupful finely chopped onion
• ^ a finely chopped green pepper
• i bruised clove of garlic
• ij^ pounds of tripe
• I even tablespoonful of salt
• ^ a tea- spoonful of pepper
• 2 finely cut tomatoes
• dust over i tea- spoonful of flour
• add i cupful boiling water
• with I teaspoonful beef extract

Method

1. 1

   Cook onion, pepper, and garlic in oil or butter.

2. 2

   Add tripe and seasonings, then tomatoes.

3. 3

   Dust with flour, add boiling water and beef extract, and serve.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.

Tripe a rEspagnole. Place a saucepan with 3 tablespoon fuls of oil or 2 ozs. of butter over the fire, add }i a cupful finely chopped onion, ^ a finely chopped green pepper, i bruised clove of garlic ; cook 5 minutes without browning, (if you have them add y^ a cupful of finely chopped mushrooms). Wash and cut ij^ pounds of tripe into inch -si zed pieces, season with I even tablespoonful of salt, ^ a tea- spoonful of pepper ; mix the tripe well with the seasoning; add them to the saucepan, cover and cook 10 minutes; add 2 finely cut tomatoes; cook 5 minutes; dust over i tea- spoonful of flour ; add i cupful boiling water with I teaspoonful beef extract

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