Tripe a la Constance

Ingredients

• 1 pound of thin tripe
• 1/2 pound of bacon
• 1 small carrot
• 1 small onion
• 5 ounces of butter
• 1 tablespoonful of Worcestershire sauce
• 1 ounce of flour
• 1 pint of stock
• bouquet garni
• parsley
• juice of 1 lemon

Method

1. 1

   Wash and blanch tripe, cut into strips.

2. 2

   Cut bacon into thin slices.

3. 3

   Roll tripe with bacon and parsley, tie with string.

4. 4

   Simmer with onion, carrot, bouquet garni, and stock for 2 hours.

5. 5

   Remove tripe, mix butter and flour, strain stock into it, stir until thickens, add lemon juice and Worcestershire sauce.

6. 6

   Heat tripe in sauce and serve with mashed potatoes.

As published

This recipe was extracted from Delicate dishes (1896), page 26. The excerpt below is the record exactly as published.

TRIPE A LA CONTANCE. One pound of thin tripe, Yt, pound of bacon, i small carrot, juice of 5^ lemon, i small onion, bouquet garni, parsley, « ounces of butter, i tablespoonful of Worcester- shire sauce, I ounce of flour, i pint of stock. Wash the tripe in cold water and then blanch it — that is, put it on in cold water and let it come to a boil — take it out of the stew pan, throw the water away, dry it with a clean cloth and cut it into strips 2 inches wide and 4 inches long. Cut the bacon into very thin slices the 'same size as the strips of tripe. Chop up the parsley fine, lay the strips of bacon on A.N.Warner&Go.}LAGES. -^^ LUNCHEON. 7B the tripe, sprinkle a little parsley on each, roll them up to- gether and tie round with string. Cut up the onion and carrot and put them with the bouquet garni into a stewpan with the rolls of tripe and i pint of stock, and let all sim- mer for 2 hours, then take out the rolls of tripe. Mix 2 ounces of butter and i ounce of flour

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