Tripe Stew
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 41. The excerpt below is the record exactly as published.
tripe I'" Charles Dickens ("The Chimes"). SOMETIMES tripe by another name is agreeable to those who have eaten it soggy, half-cooked, and cold, and still retain the gloomy recollection. Cooked as follows, they would not recognize it: Soak the tripe six hours, scrape clean, and simmer for three hours longer. Then cut it into dice and fry it in hot fat with some minced chives. Cover it with boiling water, add a couple of tomatoes, a stalk of celery, chopped, and a spoonful of chopped pars- 151 ley, and stew gently for an hour, or until the tripe is perfectly tender. Season with salt and a little paprika, add a cup of hot cream
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