Tripe Lyonnaise

Ingredients

• cut tender tripe in half-inch squares
• fry one tablespoon of chopped onion
• in one tablespoon of hot butter
• sprinkle over it salt
• sprinkle over it paprika
• sprinkle over it minced parsley
• one tablespoon of lemon juice or tarragon vinegar

Method

1. 1

   Fry the onion in hot butter until slightly brown, turn in the tripe, and toss about until it absorbs the butter and is a delicate brown.

2. 2

   Sprinkle over it salt, paprika, minced parsley, and lemon juice or tarragon vinegar, and serve hot.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 56. The excerpt below is the record exactly as published.

Tripe Lyonnaise. Cut tender tripe in half-inch squares. For each cupful fry one tablespoon of chopped onion in one tablespoon of hot butter until slightly brown, turn in the tripe, and toss about until it absorbs the butter and is a delicate brown. Sprinkle over it salt, paprika, minced parsley, and one tablespoon of lemon juice or tarragon vinegar

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