Tripe a la Creole

Ingredients

• 2 tablespoonful s of but- ter
• 1 dozen pepj«;rcorns
• 2 cloves
• i blade of mace
• i onion chopped fine
• 2 tablespoon fu Is of flour
• i}( cupfuls of strained tomato
• J^ of a|X)und of boiled tripe

Method

1. 1

   Cook butter with peppercorns, cloves, mace, and onion until light brown.

2. 2

   Add flour and brown again.

3. 3

   Stir in strained tomato, season, add boiled tripe cut into strips, cover, and simmer for 20 minutes.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 38. The excerpt below is the record exactly as published.

Tripe a la Creole. Into a saucepan put 2 tablespoonful s of but- ter; add I dozen pepj«;rcorns, 2 cloves, i blade of mace and i onion chopped fine. Cook slowly until Ihe butter is light brown ; add 2 tablespoon fu Is of flour and brown again. Add i}( cupfuls of strained tomato and stir until smooth. Strain and return to I he fire. Season to taste ; add J^ of a|X)und of boiled tripe

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