Tripe Soup

Ingredients

• 1 lb. cooked tripe
• 1 pt. tripe liquor
• 1 pt. hot milk
• 2 cooked onions
• 1 oz. butter
• 1 oz. flour
• 1 slice toast
• Seasoning

Method

1. 1

   Melt the butter in a saucepan, add the flour and mix until smooth.

2. 2

   Pour in the tripe liquor and stir until boiling.

3. 3

   Then add the finely chopped tripe and onions, and simmer slowly for 15-20 minutes.

4. 4

   Add the milk and seasoning, and boil again.

5. 5

   Cut the toast into small pieces, place in the soup tureen, and pour the hot soup over it.

6. 6

   A beaten egg may also be added if liked.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 73. The excerpt below is the record exactly as published.

| lb. cooked tripe. 1 pt. tripe liquor. 1 pt. hot milk. 28. Tripe Soup 2 cooked onions. 1 oz. butter. 1 oz. flour. 1 slice toast. Seasoning

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