Tripe and Onions
From Cookery for busy lives and small incomes, 1890
If preferred, the tripe can be stewed in new or skim milk.
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 6. The excerpt below is the record exactly as published.
Tripe and Onions Required. — 2 lbs. of tripe, 4 or 5 onions. Method. — Well wash the tripe, and peel and slice the onions from the top to the bottom. Cut the tripe into pieces and put it in a stewpan with the onions ; add pepper and salt and cover with CHEAP MEAT DISHES 29 water, simmer for an hour, then add a thickening of flour, using a table-spoonful of flour to every pint of liquor
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