Tripe Stew

Ingredients

• Cut up six or seven onions
• just enough hot water to cover them
• salt
• pepper
• a generous piece of butter
• good milk thickened with flour

Method

1. 1

   Cut the tripe into pieces and place them in hot water with onions.

2. 2

   Let simmer until water reduces.

3. 3

   Add a dip made of milk thickened with flour, butter, salt, and pepper.

4. 4

   Boil two or three times.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 100. The excerpt below is the record exactly as published.

TRIPE STEW. Many people reject tripe; and we do not wonder when they can onl)' obtain the leathery affair known as pickled tripe, which cooks try to dis- guise by frying in batter. But fresh tripe, which has never seen vinegar, is quite another thing. Cut the tripe (the honeycomb is the most tender part) into pieces about five inches long by four wide. Place them on the stove in just enough hot water to cover them. Cut up six or seven onions in fine shavings, adding them to the tripe. Let the water simmer slowly 132 MEATS. away. Then add a dip made of good milk thickened with flour, a gener ous piece of butter, salt and pepper

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