Tripe a la Lyonnaise

Ingredients

• 2 lbs. of nice white honeycomb tripe
• two quarts of water
• one teaspoonful of salt
• one table-spoonful of butter
• two of olive oil
• two table-spoonfuls of white onions
• one salt-spoonful of black pepper
• quarter of one of red pepper
• one table-spoonful of parsley
• one table-spoonful of wine vinegar

Method

1. 1

   Wash the tripe in cold water.

2. 2

   Boil it in salted water for 10 minutes, then drain and dry.

3. 3

   Cut into strips.

4. 4

   In a saucepan, heat butter and olive oil, add sliced onions, and cook until golden.

5. 5

   Add the tripe and cook slowly for 15 minutes, stirring occasionally.

6. 6

   Season with salt, black pepper, red pepper, parsley, and wine vinegar just before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 435. The excerpt below is the record exactly as published.

Tripe a la Lyonnaise TROUT Turkeys best. Sprinkle it with salt and pepper, rub with melted butter, and dredge with flour before laying it upon a broiler and lightly browning each side over a clear fire. Put the tripe on a hot platter and pour a little melted butter over it. Serve at once, garnish- ed with parsley and sliced lemon. When tripe has been in pickle and is to be broiled it should be rinsed in cold water and stewed in part milk and part water before it is seasoned and broiled. Tripe a la Lyonnaise. — Wash in cold water 2 lbs. of nice white honeycomb tripe. Put two quarts of water in a saucepan with one tea- spoonful of salt; when boiling put in the tripe, let it boil slowly for ten minutes, drain and dry with a clean towel. Cut it in narrow strips one inch in length. Put in a saucepan one table-spoonful of butter and two of olive oil. or three table-spoonfuls of butter. When hot add two table- spoonfuls of white onions cut in very thin slices, cook eight minutes very slowly till it becomes of a golden color. Add the tripe, cook slowly, stirring from time to time for fifteen minutes. Season with one teaspoonful of salt, one salt - spoonful of black pepper, quarter of one of red pepper, one table- spoonful of parsley, and at the very last one table-spoonful of wine vine- ga

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