Tripe (Hot)
From Entrees made easy, 1905
Proper cooking makes tripe delicious and easy to digest.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 26. The excerpt below is the record exactly as published.
Tripe (Hot). Tripe is a thing that is very much despised as a rule, but if only properly cooked it is really de- licious, and certainly one of the easiest things to digest. It is generally bought dressed and par- cooked. Wash it well in salted cold water, then put it into a saucepan with either milk or white stock, and let it simmer for at least an hour, then take it out, and cut up into small pieces. Put it in a pan again with some Soubise sauce
Cook this with the app: pantry check, scaling, and the assistant.