Tripe (German mode of preparing)

Ingredients

• a sufficient quantity of tripe
• two or three onions
• a good piece of butter
• a thickening of milk and flour
• a sprig of marjoram
• a little nutmeg
• some white pepper
• salt
• some chopped parsley

Method

1. 1

   Blanch and boil the tripe till tender.

2. 2

   Cut onions small and steam them in butter until soft.

3. 3

   Mix a thickening of milk and flour.

4. 4

   Add marjoram, nutmeg, white pepper, salt, and parsley.

5. 5

   Stir until it boils thick and smooth.

6. 6

   Cut tripe into long narrow strips and simmer in the sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2028. The excerpt below is the record exactly as published.

Tripe (German mode of preparing). — Take a sufficient quantity of tripe, blanch and boil it till tender ; then cut two or three onions small, and steam them till they are soft in a good piece of butter. Mix a thickening of mUk and flour or milk and bread-crumbs to make a thick sauce. Add a sprig of marjoram, a little nutmeg, some white pepper, salt, and some chopped parsley

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