gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tripe Stew
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 240. The excerpt below is the record exactly as published.
TRIPE STEW.^Cut fresih tripe into pieces about 5 inches long and 4-wide. Place on the stove in just enough hot water to cover. Cut up 6 or 7 onions in fine shavings, adding them to the tripe. Let the water simmer slowly away. Add a paste made of milk, thickened with flour, a piece of butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.