Tripe à la Mode de Caen

Ingredients

• ij4 pounds of tripe
• 1 large carrot
• an onion
• a bayleaf
• a bit of thyme
• a spoonful of chopped parsley
• a pint of consomme
• a tablespoonful of white wine or cider

Method

1. 1

   Clean and cut the tripe into pieces.

2. 2

   Fry the carrot, onion, bayleaf, thyme, and parsley in butter.

3. 3

   Add the tripe, consomme, and wine or cider.

4. 4

   Cover and cook until tender.

5. 5

   Serve in the casserole.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 36. The excerpt below is the record exactly as published.

TRIPE {k la mode de Caen). Tripe is cooked in various styles at Caen, Dijon, Venice, Lyons, and Toulouse. That of Caen is justly the most delightful. Clean, scald, and scrape ij4 pounds of tripe — or it can be bought already dressed. Cut it into neat pieces about 2 inches square, and put it in an earthen casserole with i large carrot, and an onion, sliced, I clove, i bayleaf, a bit of thyme, and a spoonful of chopped parsley. Fry these in butter; add a pint of consomme and a tablespoonful of white wine or cider; cover closely and cook until tender. It must be served in the casserole ^ as it is abroad. 99 With a Saucepan over the Sea TRIPE (as cooked in Lyons). Cut into narrow strips i pound of cold boiled tripe. Fry it in 2 ounces of butter or soup fat, clarified, with 2 large sliced onions, parsley, pepper, salt, and a tablespoonful of vinegar. When brown, pour into a dish, and serve with a border of Lyon- naise potatoes. The recipe for these can be found in any cook-book. CALLALOU. (A Greek dish, brought by sailors to Marseilles.) Cut into slices two dozen ochra pods, add a little salt, and set aside for 15 minutes. Then wash them with warm water, drain, and boil until tender. Drain them once more ; add two handfuls of string beans, sliced and cooked. Cut also 2 egg plants into squares, 5 large tomatoes, and slice 2 large onions, and core and slice 2 green peppers. Cook all of these in butter or dripping, stirring until almost dry ; season, add some chopped pars- ley, cook 10 minutes more, and serve hot. CASSOULIC. (Provence.) Chop the remains of any cold meat into dice ; add some bacon and onions, cut up half as much of cold cooked lima or white beans, pressed through a sieve, and enough gravy or stock to moisten. Stir; add salt, pepper, parsley, sweet 100 With a Saucepan over the Sea marjoram, and a pinch of nutmeg ; pour into a dish, and sprinkle bread-crumbs thickly on top. Bake y2 hour and serve with tomato sauce. CASSOLETTE. (Languedoc.) Make a puree of cooked white beans, add salt and pepper and as much finely chopped turkey, chicken, or duck. Fry an onion, 2 slices of bacon, and 2 tomatoes, sliced, with 2 cloves, parsley, and the beans and meat, well blended. Now add i pint of good broth, enough to make a paste ; pour into a dish and bake until brown. This is a very old dish and very good to eat, besides. ANDOUILLETTES OF NANCY. Nancy, St. Menehould, Aries, and Lyons are as famous for their sausages as Frankfurt and Brunswick and Bologna. But the French prepa- rations are much daintier than those of Italy and Germany. Take 2 pounds of veal and one of fresh pork. Cook the latter two hours in salted water, and chop both very fine, with 2 onions, 3 truffles, and 4 mushrooms, adding parsley, salt, and pepper. Mix well and press into sausage skins, — which can be bought from a butcher, — tie them at intervals of 2 inches and boil them for an hour lOI With a Saucepan over the Sea in I quart of consomme flavored with 2 carrots, 2 turnips, and ^ of a cabbage. This can be used later for soup. Let them cool, cut apart, and fry them 25 minutes in butter, then serve them with omelette or poached eggs. PIGS' FEET (as cooked in St. Menehould). Clean and split 2 large feet, then tie them securely and put in a quart of stock, or broth, with salt, pepper, a carrot, an onion, parsley, thyme, a bayleaf

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