Tripe

Ingredients

• To 1 lb. Tripe
• 1 tablespoonful of Flour
• ^ pint of Milk
• a pinch of Salt
• one of Pepper

Method

1. 1

   Lay the tripe to soak all night in cold water; next day wash it in warm water with a piece of soda in it the size of a pea, but do not let it soak in this.

2. 2

   Place the tripe in plenty of cold water, bring to boiling point; if the water has not a pleasant smell, pour it away, and place the tripe again in cold water, bring again to boiling point; repeat this until the tripe and water are quite sweet.

3. 3

   Then simmer gently for 5 or 6 hours, till the tripe is thoroughly tender.

4. 4

   Mix the flour with the milk, add pepper and salt, and ^ pint of the liquor the tripe has been boiled in, bring to boiling point, and boil for 6 minutes.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 166. The excerpt below is the record exactly as published.

To 1 lb. Tripe, allow 1 tablespoonful of Flour, ^ pint of Milk, a pinch of Salt, and one of Pepper

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