Tripe a la Lyonnaise

Ingredients

• 2 lbs. of tripe
• 1 tablespoonful of butter
• a slice of onion
• a little salt
• a little pepper

Method

1. 1

   Cut 2 lbs. of tripe into thin strips.

2. 2

   Put 1 tablespoonful of butter in a frying-pan; when hot add a slice of onion and fry until a light brown.

3. 3

   Then turn in the tripe, add a little salt and pepper.

4. 4

   Cook gently until tender.

5. 5

   Thicken the gravy with a little flour.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 5. The excerpt below is the record exactly as published.

tablespoonful of butter ; when it is hot add the potatoes. Turn them until they begin to brown. Have a border mould but- tered and heated hot; pack the potatoes tightly into it and put into the oven for 10 or \1 Febmaiy* 15 minutes. Broil the bacon quickly and when the potatoes are done turn out on a platter and put the bacon in the centre. 3. — Chicken Souffle. Make i cup of cream sauce and season with parsley chopped fine and a little onion juice. Stir into this yi cup of chopped chicken and yi cup of chopped mushrooms. When it is hot add the beaten yolks of 2 eggs. Cook one minute and put away to cool. When cool stir in the whites of the eggs well beaten. Bake 20 minutes in a buttered dish. 4* — Eggs Baked With Cheese. In a flat earthen dish melt i teaspoon ful of butter and let it run over the bottom of the dish. Cover with thin slices of cheese and dust with white pepper and a little salt. Break in carefully as many eggs as the dish will hold and place in a hot oven until the whites are set ; then serve at once. — From *^ Table Talk," Philadelphia. 5. — Sweetbreads a la Newburg. Heat I cup of cream, add i^^ cups of sweetbreads parboiled, cooled and cut in 18 Febmary^ cubes. Beat the yolks of 3 eggs ; add a scant j4 teaspoon ful of salt and a few grains of cayenne ; dilute with ^ of a cup of sherry, and stir into the cream. Stir until thickened slightly then serve at once. — From '* The Boston Cooking School Magazine.*' 6.— Salt Codfish in Egg Cups. Let salt codfish picked in bits (not shred- ded) stand over night or some hours in cold water, then drain and wring out all the water. To each ^ of a cup of fish add j4 a cup of cream or thin white sauce and a beaten egg. Turn into a buttered cup, egg stirrer or poacher, and cook standing in hot water until nearly firm. The water should not boil. Serve in the cup or turn out as de- sired. — From ** The Boston Cooking School Magazine." 7. — Tripe a la Lyonnaise. Cut 2 lbs. of tripe into thin strips. Put i tablespoonful of butter in a frying-pan ; when hot add a slice of onion and fry until a light brown. Then turn in the tripe, add a little salt

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