Tripe (Italian)

Ingredients

• two pounds of tripe
• 2 ozs. of butter
• 3 ozs. of chopped mushrooms
• half a tumblerful of good gravy or stock
• a layer of tomato sauce
• grated cheese
• bread-crumbs

Method

1. 1

   Cut tripe into thin strips and cook with butter, mushrooms, salt, pepper, and gravy until liquid is reduced.

2. 2

   Layer tripe and tomato sauce in a buttered dish, sprinkle with cheese and breadcrumbs, and pour melted butter on top.

3. 3

   Bake for 15 minutes.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 14. The excerpt below is the record exactly as published.

TRIPE (Italian) ^wo pounds of tripe well cooked; cut in thin strips, put them in a stew-pan with 2 ozs. of butter, 3 ozs. of chopped mushrooms, salt, pepper, half a tumblerful of good gravy or stock; cover, and let all cook until the liquid is entirely reduced. Spread upon a fireproof dish that has been well buttered, a layer of tripe, a layer of tomato sauce rather thick; sprinkle each layer with grated cheese; finish with the tomato. Sprinkle the top with grated cheese and bread-crumbs

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