Tripe à la MacFallen

Ingredients

• 1 pound of tripe
• 1 bay leaf
• 12 whole peppers
• 1 sliced onion
• Y» giU of vinegar
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1 tablespoonful flour
• lYt cupful of milk or cream
• 1 even teaspoonful salt
• Ys teaspoonful nutmeg
• Ys giU of mushroom liquor
• Ys bay leaf
• .8 whole peppers
• the yolks of 2 eggs
• 1 tablespoonful lemon juice

Method

1. 1

   Wash and cut tripe into pieces, cover with water, add bay leaf, peppers, onion, vinegar, and salt; cook for 15 minutes.

2. 2

   In another pan, melt butter, add flour, cook until absorbed, then add milk or cream, salt, nutmeg, mushroom liquor, bay leaf, and peppers; boil for 5 minutes.

3. 3

   Mix yolks with cream, add to sauce, then add lemon juice.

4. 4

   Strain sauce over tripe and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 389. The excerpt below is the record exactly as published.

Tripe ft la MacFallen.— Wash and cut 1 pound of tripe into 3-inch pieces, place them in the lower pan of a chafing dish, cover with water, add 1 bay leaf, 12 whole peppers, 1 sliced onion, Y» giU of vinegar, and 1 teaspoonful salt ; cook 15 minutes ; put in the upper saucepan 1 tablespoonful butter, add 1 tablespoonful flour ; stir and cook till the butter has absorbed all the flour, then add lYt cupful of milk or cream, 1' even teaspoonful salt, Ys teaspoonful nutmeg, if handy Ys giU of mushroom liquor, Ys bay leaf, .8 whole peppers ; boil 5 minutes ; mix the yolks of 2 eggs with Ys &^^ of cream, add it to the sauce, add 1 tablespoonful lemon juice

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