Tripe a la Normande

Ingredients

• two pounds of tripe
• a quarter of a pound of bacon
• a carrot
• two onions
• two shalots
• a bunch of parsley
• two bay-leaves
• four cloves
• twenty black peppercorns
• four ounces of butter

Method

1. 1

   Cut tripe and bacon into small pieces, add carrot, onions, shallots, parsley, bay leaves, cloves, peppercorns, and butter.

2. 2

   Cover with equal parts of white stock and chablis, and stew slowly for five hours until tender.

3. 3

   Strain sauce, thicken with white roux, pour over tripe, warm up, and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 79. The excerpt below is the record exactly as published.

Tripe a la Normande Put into a stewpan two pounds of tripe cut into little square pieces, also a quarter of a pound,of bacon ; INVALID COOKERY 217 cut up a carrot, two onions, two shalots, and a bunch of parsley all cut fine ; add two bay-leaves, four cloves, and twenty black peppercorns and four ounces of butter

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