Tripe with Cream Sauce

Ingredients

• the thick honeycomb tripe
• two tablespoonfuls butter
• half a teaspoonful of onion, minced fine
• a half pint of cream
• a scant tablespoonful of flour

Method

1. 1

   Select the thick honeycomb tripe, boil it, and cut it into strips about an inch wide by three inches long.

2. 2

   Put into the blazer two tablespoonfuls of butter and half a teaspoonful of minced onion.

3. 3

   When hot, lay in the tripe, dredging each slice well in flour.

4. 4

   Cook until brown, turning often.

5. 5

   Take it out, add to the butter in the pan a half pint of cream mixed with a scant tablespoon of flour.

6. 6

   Cook, stirring constantly, until you have a smooth, thick sauce, return the tripe to it, and serve.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.

TRIPE WITH CREAM SAUCE. Select the thick honeycomb tripe, boil it, and cut it into strips about an inch wide by three inches long. Put into the blazer two tablespoonfuls butter and half a teaspoonful of onion, minced fine. When these are hot, lay in the tripe, first (g- Chapter on (Bnfrees 7/ dredging each slice well in flour. Cook until brown, turning often. Take it out, add to the butter in the pan a half pint of cream, into which has been stirred a scant tablespoonful of flour

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