Tripe a la Coutance

Ingredients

• 1 lb. of thin tripe
• 1/2 lb. of bacon
• 1 small carrot
• 4 mushrooms
• 1/2 a large onion
• Bouquet garni
• 2 oz. of butter
• 1 tablespoonful of Harvey sauce
• 1 tablespoonful of mushroom ketchup
• 1 oz. of flour
• 1 pint of stock
• The juice of half a lemon
• Salt and pepper

Method

1. 1

   1.

2. 2

   Wash the tripe and blanch in cold water.

3. 3

   2.

4. 4

   Cut into strips.

5. 5

   3.

6. 6

   Prepare bacon, shalots, and parsley.

7. 7

   4.

8. 8

   Roll bacon around tripe strips with shalots and parsley.

9. 9

   5.

10. 10

    Prepare carrot and onion for cooking.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 42. The excerpt below is the record exactly as published.

TRIPE A LA COUTANCE. Average cost of " Tripe a la Coutance? INGREDIENTS. s. d. 1 lb. of thin tripe o 8 J lb. of bacon o 6 1 small carrot » o o| 4 mushrooms o i| J a large onion or 6 small green onions . . ) Bouquet garni \ o 2J 2 shalots and parsley ) 2 oz. of butter o 2 i tablespoon ful of Harvey sauce 1 i tablespoonful of mushroom ketchup . . . . j ° 2 I oz. of flour o o^ i pint of stock o j\ The juice of half a lemon o i Salt and pepper

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