Tripe and Tomatoes

Ingredients

• 2 lbs. Tripe
• 1 doz. Tomatoes
• ^ pint Water or Stock
• 1 oz. Cornflour
• ^ 1 Onion
• Pepper and Salt

Method

1. 1

   Cut the tripe into neat pieces, put it in cold water and bring to the boil; let it boil for five minutes, then put it into cold water, wash and scrape it well.

2. 2

   Slice the tomatoes and rub them through a sieve; mix with the stock or water, and season with pepper and salt.

3. 3

   Pour this into a saucepan, slice in the onion, add the tripe, and let it boil up.

4. 4

   Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in; stir until it boils, dish the tripe carefully, season and flavour the sauce to taste, and pour it over.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 200. The excerpt below is the record exactly as published.

TRIPE AND TOMATOES. 2 lbs. Tripe 1 doz. Tomatoes ^ pint Water or Stock 1 oz. Cornflour . ^ 1 Onion . Pepper and Salt

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