Tripe Rolls

Ingredients

• one cupful and a half of the inside of a stale loaf of bread
• one tablespoonful of very finely chopped onion
• one tablespoonful of chopped celery
• a quarter of a teaspoonful of salt
• three dashes of pepper
• four tablespoonfuls of melted butter
• tender plain boiled tripe

Method

1. 1

   Mix bread crumbs, onion, celery, salt, pepper, and butter.

2. 2

   Cut tripe into pieces, spread with filling, roll, and fasten with a toothpick.

3. 3

   Baste with melted butter and bake until golden brown.

As published

This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.

quarter of a teaspoonful of salt, a dash of pepper, one scant teaspoonful of baking powder and sifted flour to make a thin drop batter. Dip each piece of tripe in this and drop, two or three at a time, into deep, smoking hot fat. Fry golden brown and drain on soft paper before serving. TRIPE ROLLS. Crumble fine enough of the inside of a stale loaf of bread to measure one cupful and a half. Add to it one tablespoonful of very finely chopped onion, one tablespoonful of chopped celery, a quarter of a tea- spoonful of salt, three dashes of pepper and four table- spoonfuls of melted butter; mix all very thoroughly to- gether. Cut tender plain boiled tripe

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