Tripe a la Creole

Ingredients

• a pound and a half of tripe
• two ounces of butter
• one chopped onion
• half a green pepper
• one cut-up tomato
• half a pint of Espagnole sauce
• one pinch of salt
• half a pinch of pepper
• a crushed clove of garlic
• one teaspoonful of chopped parsley

Method

1. 1

   Cut the tripe into small pieces and fry in a pan with butter, onion, and green pepper for six minutes.

2. 2

   Transfer to a saucepan with tomato and Espagnole sauce.

3. 3

   Season with salt, pepper, and garlic.

4. 4

   Cook for ten minutes and serve with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 175. The excerpt below is the record exactly as published.

Tripe a la Creole. — Cut a pound and a half of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one cut-up tomato and half a pint of Espagnole sauce (No. 151). Season with one pinch of salt and half a pinch of pepper, adding a bouquet (No. 254), also a crushed clove of garlic. Cook for ten minutes and serve with one teaspoonful of chopped parsley

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