Tripe a la Francaise

Ingredients

• a pound of fresh tripe
• enough good veal broth or light stock
• two or three button mushrooms
• a little chopped parsley
• a small onion minced
• part of a bayleaf
• a little pepper and salt
• a gill of white sauce
• half a pint of veal broth

Method

1. 1

   Cut tripe into pieces, simmer in broth for 4-4.5 hours until tender.

2. 2

   In another pan, sauté mushrooms, parsley, onion, bayleaf, seasoning, and white sauce.

3. 3

   Add veal broth, boil until smooth, pour over tripe.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Tripe a la Francaise. Take a pound of fresh tripe, cut it into pieces about two inches square, put them into a stewpan with enough good veal broth or light stock to cover them, and let them simmer gently from four to four and a half hours, or until the tripe is perfectly tender. Put into another stewpan two or three button mushrooms chopped, a little chopped parsley, a small onion minced, part of a bayleaf, a little pepper and salt, and a gill of white sauce. Stir these over a gentle fire till the mushrooms become TEMPTING DISHES. 3i tender, and then add half a pint of veal broth

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