Tripe a la Bourgeoise

Ingredients

• One pound of thin Tripe
• Half a pound of Bacon
• One small Carrot
• Four Mushrooms
• Juice of half a Lemon
• One small Onion
• Bouquet Garni
• Two Shalots
• Two ounces of Butter
• One tablespoonful of Harvey Sauce
• One tablespoonful of Mushroom Ketchup
• One ounce of Flour
• One pint of Stock

Method

1. 1

   Wash the tripe in cold water, then blanch it.

2. 2

   Cut it into strips two inches wide and four inches long.

3. 3

   Cut the bacon into thin slices the same size as the strips of tripe.

4. 4

   Chop up one shalot and the parsley, lay the strips of bacon on the strips of tripe, sprinkle a little chopped parsley and shalot on each, roll them up together, and tie round with string.

5. 5

   Cut up the other shalot, the onion and carrot, put them with the bouquet garni and the mushrooms into a stewpan with the rolls of tripe, pour in one pint of stock, and let it simmer gently for two hours.

6. 6

   Then take out the rolls of tripe, and put them on a plate.

7. 7

   Mix the two ounces of butter and one ounce of flour together in a stewpan, strain the stock into it; stir till it boils and thickens, add the lemon juice, Harvey sauce, and mushroom ketchup, also the rolls of tripe to get hot through.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 51. The excerpt below is the record exactly as published.

Tripe a la Bourgeoise. Ingredients. One pound of thin Tripe. Half a pound of Bacon. One small Carrot. Salt and Pepper. Four Mushrooms. Juice of half a Lemon. One small Onion. Bouquet Garni ; Parsley. Two Shalots. Two ounces of Butter. One tablespoonful of Harvey Sauce. One tablespoonful of Mushroom Ketchup. One ounce of Flour. One pint of Stock

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