Tripe à la Creole

Ingredients

• two tablespoons butter
• one tablespoon finely chopped onion
• one-eighth green pepper
• one tablespoon flour
• one-half cup stock
• one-fourth cup drained tomatoes
• one fresh mushroom

Method

1. 1

   Cut tripe as for Lyonnaise Tripe.

2. 2

   Cook butter with onion and green pepper for 5 minutes.

3. 3

   Add flour, stock, drained tomatoes, and sliced mushroom.

4. 4

   Add tripe and cook for 8 minutes.

5. 5

   Season with salt and pepper.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.

Tripe k la Creole Cut tripe in pieces as for Lyonnaise Tripe. Cook two tablespoons butter with one table- spoon finely chopped onion and one-eighth green pepper, finely chopped, five minutes. Add one tablespoon flour, one-half cup stock, one-fourth cup drained tomatoes, and one fresh mushroom, cut in slices. Add tripe and cook eight minutes. Season with salt and pepper. Tripe k la Bordelaise Prepare tripe as for Lyonnaise Tripe. Cook two tablespoons butter with one tablespoon chopped onion, five minutes. Add tripe and 109 Chafing Dish Possibilities cook until slightly browned. Season with salt and pepper, and add one teaspoon finely chopped parsley. Serve with sliced tomatoes. Curried Tripe Prepare tripe as for Lyonnaise Tripe. Cook three tablespoons butter with one tablespoon finely chopped onion

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