gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tripe à la Maitre d'Hôtel
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 177. The excerpt below is the record exactly as published.
pound well washed and dried tripe into pieces 2 inches wide and 4 inches long. Mix 3 tablespoonfuls olive oil with 3 tablespoonfuls fine-chopped onion, the juice of 1 lemon, 1 even tablespoonf ul salt, 1 even teaspoonful pepper ; pour this over the tripe and mix it well together ; add Yt BEEF. 266 bunch fresh pardey^ 2 cloves, and a sprig of thyme, coyer and let it stand 2 hours. When ready to cook wipe the tripe off with a clean towel on both sides, dust it with flour, dip each piece into beaten egg and cover with fresh-grated bread crumbs ; fry light brown in lard or fat. Arrange the tripe on a hot dish and spread 2 ounces maitre d'hdtel butter over them, and serve with Saratoga chips. Tripe ft I'Espagnole. — Place a saucepan with 3 tablespoon- fnls oil or 2 ounces butter over the fire, add Y^ cupful fine-chopped onion, Y, fine-chopped green pepper, 1 bruised clove of garlic, cook 5 minutes without browning (if handy, add Ys cupful fine-chopped mushrooms). Wash and cut lYt pound tripe into inch-sized pieces, season with 1 even tablespoonful salt
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