Tripe Lyonnaise

Ingredients

• half a pound of cold boiled tripe
• two ounces of butter
• a tablespoonful of chopped onion
• a teaspoonful of chopped parsley
• a little strong vinegar
• salt
• cayenne

Method

1. 1

   Cut tripe into neat squares.

2. 2

   Fry butter and onion until brown, then add tripe, parsley, vinegar, salt, and cayenne.

3. 3

   Stir to prevent burning.

4. 4

   Serve over tomato sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 77. The excerpt below is the record exactly as published.

TEIPE LYONNAISE. Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown; add to -the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt and cayenne

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