Tripe and Rice

Ingredients

• Two pounds of Tripe
• Two Onions
• Two ounces of Fat or Butter
• One quart of Milk or Broth
• One and a half ounce of Rice
• Pepper and Salt to taste

Method

1. 1

   Cut the tripe into pieces about two inches long and one inch broad, and blanch it.

2. 2

   Cut the onions and fry them in fat or butter until soft.

3. 3

   Add the tripe, milk or broth, washed rice, pepper, and salt, and let it all simmer together for one hour without boiling.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 52. The excerpt below is the record exactly as published.

Tripe and Rice. Ingredients. Two pounds of Tripe. Two Onions. Two ounces of Fat or Butter. One quart of Milk or Broth. One and a half ounce of Rice. Pepper and Salt to taste

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