Tripe a la Coutance

Ingredients

• one and a half pounds thin tripe
• Bacon
• Herbs
• Eschalots
• Carrots
• Parsley

Method

1. 1

   Blanch the tripe, cut it into slices, and prepare bacon slices of the same size.

2. 2

   Lay a strip of bacon on each slice of tripe, sprinkle with chopped eschalot and parsley, season, roll up, and tie with string.

3. 3

   Lay the rolls in a stewpan with sliced carrots and a bouquet of herbs.

4. 4

   Cover with stock and stew for four hours.

5. 5

   Rub the carrots through a sieve, set the rolls in a dish, untie them, and serve with carrot sauce and parsley.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 62. The excerpt below is the record exactly as published.

TRIPE A LA COUTANCE. Ingredients. Tripe. Bacon. Herbs. Eschalots. Carrots. Parsley. 1. Blanch one and a half pounds thin tripe

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