Tripe, Family Style

Ingredients

• two pounds tripe
• four large onions
• three small cloves of garlic
• big kitchen spoon of drippings
• Three big spoons flour
• Worcestershire sauce
• catsup
• paprika
• ginger
• spoon of salt
• few potatoes

Method

1. 1

   Scald and scrape tripe, cut into squares.

2. 2

   Steam onions and garlic in drippings, add tripe and steam for half an hour.

3. 3

   Cover with water and cook slowly for three hours.

4. 4

   Add diced potatoes and thinned flour mixture, season and thicken before serving.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 20. The excerpt below is the record exactly as published.

Tripe, Family Style. Scald and scrape two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown. When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours.^ Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three big spoons flour thinned with little water; add Worcestershire sauce, catsup, paprika, ginger, and spoon of salt

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