Tripe and Onions

Ingredients

• 3 lbs. Tripe
• 3 Onions
• 1 pint Milk
• a dessertspoonful of flour
• Pepper
• Salt

Method

1. 1

   Get the tripe cleaned by the butcher, if possible, but wash it well.

2. 2

   Put it on in a saucepan covered with cold water, and bring it to the boil.

3. 3

   When it just boils, take out the pieces of tripe and put them in a basin of cold water to wash again; scrape it well on both sides, and cut it up in pieces about three inches square.

4. 4

   Boil gently for five hours.

5. 5

   Replace the water with milk, bring to the boil, add parboiled and chopped onions, and mix in a smooth paste of flour, pepper, and salt with cold milk.

6. 6

   Allow to boil for a quarter of an hour.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 21. The excerpt below is the record exactly as published.

TRIPE AND ONIONS. 3 11)3. Tripe. 3 Onions. 1 pint Milk. Flour, Pepper, and Salt. Get the tripe cleaned by the butcher, if possible, but wash it well. Put it on in a sauce-pan covered with cold water, and bring it to the boil. When it just boils, take out the pieces of tripe and put them in a basin of cold water to wash again; take each piece out on a table and scrape it well on both sides, and cut it up in pieces about three inches square. When well scraped, washed, and cut up, put it on again, covered with cold water, and bring to the boil, 54 COOKERY. and allow it to boil gently for five hours. It is ab- solutely necessary to keep it boiling for this length of time to make the tripe tender enough. Now pour oil the water (which can be used to make soup), and replace it with the milk, which bring to the boil. Have the onions parboiled ; chop them up and add them to the tripe and milk. Put into a small basin a dessertspoonful of flour, a little pepper and salt, and rub them smooth with a little cold milk; add the flour, etc., to the sauce-pan containing the tripe, and allow all to boil for a quarter of an hour. Dish up and serve very hot. Tripe is very nutritious and also very digestible, taking a much shorter time to digest than any other animal food, and is consequently an excellent food for the convalescent. The liquor in which tripe has been boiled makes excellent potato or pea soup. TRIPE STEWED. 8 lbs. Tripe

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