Tripe Milanese

Ingredients

• one pound and a half of tripe
• two ounces of butter
• half a pint of broth
• a carrot
• an onion
• one head of celery
• a good rasher of streaky bacon
• season with salt and pepper
• a ladleful of Espagnole sauce

Method

1. 1

   Fry carrot, onion, and celery in butter until browned.

2. 2

   Moisten with broth, add bouquet garni, simmer, sieve, return sauce to pan with tripe and bacon, season, simmer, add Espagnole sauce, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 66. The excerpt below is the record exactly as published.

season with salt and pepper, boil for five minutes, then add the juice of a lemon, stir nicely, pour the sauce over the liver, and serve. The liver of sheep, chickens, lambs, and pigs can also be fried and garnished in the same way, but substitute a little vinegar for wina 334. VEAX SCOLLOPS FRIED A LA GENOISE. Take two pounds of leg of veal, free from skin, fat, and gristle, cut in scollops and fry them in the same manner as in No. 333, but substitute oil for butter; after which, prepare a similar mixture for the sauce, and serve. Scollops of mutton, beef, and pork can also be fried, and served with a similar sauce. 335. OYSTERS FRIED. Blanch two dozen large oysters, press them lightly between two dishes till they are cold ; then slit them open, without quite severing them, dip in frying batter, and fry in hot fat ; drain and pile on a napkin on a dish garnished with fried parsley, and serve with Tomato sauce in a boat apart PRACTICAL HOUSEHOLD COOKERY. 155 886. FRIED ANCHOVIES. Steep two dozen anchovies in cold water for about two hours, or till they ai*e easily opened, and bone them; wipe off the scales, by rubbing them with a coarse cloth ; trim the anchovy fillets to an even shape and steep in milk for an hour, di'ain, wipe, and pass them tlirough the breadings ; then fry in very hot fat, drain, and pile tliem up on a napkin on a dish, garnish with fried parsley, and serve with two lemons cut in quarters. CHAPTER VII. REMARKS ON TRIPE. Tripe is a delicious dish when prepared properly, but it must always be cleaned, sci*aped, and boiled in plenty of water for sevei-al hours before any attempt at cookiug it can ever be contemplated. This of course only applies to country places, where tripe can only be liad in its raw state, but in towns it can always be bought ready blanched. 887. TRIPE MILLANAISE. Shred fine a carrot, an onion, and one head of celery ; fry these in a stewpan with two ounces of butter; when nicely browned moisten them with half a pint of broth, add a '^ bouquet garni '^ composed of sage, thyme, and a bay-leaf, simmer gently for half an hour; then rub the ' lot through a sieve, throw the bouquet away, and return "i the sauce to the stewpan, with one pound and a half of tripe, previously shred in pieces about two inches long by half an inch wide; add a good rasher of streaky bacon or a slice of gammon cut in small dice, season with salt nnd pepper, moisten the lot with a pint of broth, and let it simmer for half an hour ; stir occasionally with a wooden spoon, then add a ladleful of Espagnole sauce

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