Tripe Stewed with Bacon

Ingredients

• two pounds of fresh white tripe
• half a pound of bacon
• a calf's foot
• three large onions
• a large bunch of parsley
• a sprig of thyme
• two bay-leaves
• a little pepper
• and salt
• as much broth as will cover the whole
• A glassful of brandy may be added or not

Method

1. 1

   Cut tripe into 3-inch pieces and scald in boiling water.

2. 2

   Bone the calf's foot and cut into pieces.

3. 3

   Put all ingredients in a stewpan, cover with broth, boil, then simmer until meat is done.

4. 4

   Skim sauce and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2029. The excerpt below is the record exactly as published.

ripe Stewed with. Bacon. — Take two pounds of fresh white tripe, haK a pound of bacon, and a calf's foot. Cut the tripe into pieces three inches square, and scald these in boiling water for five minutes. Bone the foot, scald it for ten minutes, and cut it into six or eight pieces. Divide the bacon also into pieces convenient for serving. Put the meat into a stewpan with a large bunch of parsley, a sprig of thyme, two bay-leaves, three large onions, two cloves, and a little pepper and salt, and pour in as much broth as will cover the whole. A glassful of brandy may be added or not

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