Tripe Soup

Ingredients

• three or four potatoes
• a tablespoonful of sweet marjoram
• a bunch of parsley
• a bunch of thyme
• pepper to your taste
• salt to your taste
• a tablespoonful of lard
• prepared flour

Method

1. 1

   Take all the fat from the top of the broth and put it over the fire an hour before dinner.

2. 2

   Cut the tripe into pieces half an inch square and add to the broth.

3. 3

   Peel, wash, and cut the potatoes into dice the same size as the tripe, then add them along with the marjoram, parsley, thyme, pepper, and salt.

4. 4

   Boil all together for fifteen or twenty minutes.

5. 5

   Prepare dumplings with flour, water, and salt, roll them out, dust with flour, and add them to the soup ten minutes before it is done boiling.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 5. The excerpt below is the record exactly as published.

three or four potatoes, and add them to the tripe, with a tablenspoonful of sweet marjoram rubbed fine, a bunch of parsley and thyme, and pepper and salt to your taste ; boil all together for fif%ieen or twenty minutes, have ready dump- lings made with prepared flour, mixed with water and a little salt and a tablespoonfoi of lard ; roll them out and out the same U QOOKEEY FROM EXPEBIENOS. liie as tlie tripe, dust^ them well with flour to prevent their stiiok- iiig together, and put them in ten minntea before the soap is done boiling. * Mutton Brofh. A shoulder of mutton weighing four or five pounds, have the ^ints cracked, but do not out it up ; put it in a soup-kettle with two tableepoonsful of rice, and three potatoes, peeled, washed and cut up ; season with pepper and salt, and cover with cold water; boil slowly for three hours, or until the meat is tender, but not broken. Take out the meat, but do not strain the broth. Serve that and the meat afterwards with drawn butter poured over it. Skim well when boiling. Ox-tail Soup, Three tails make a tureen of soup. Have your butcher divide them at the joints, and let them soak in warm water whilst the vegetables are being prepared. Put them into a frying-pan with a little butter, a carrot cut in two or three pieces, a turnip the same, and three' onions sliced; turn them about over a sharp fire until the meat is bro?m, throw in a teaspoonfril of flour to ab- sorb the butter, and turn all into a soup-kettle, with a head of celery cut in two or three pieces, a bunch of thyme

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