Tripe with Onion Sauce

Ingredients

• equal parts of cold milk
• equal parts of cold water
• eight moderate-sized white onions
• a table-spoonful of salt
• half a tea-spoonful of peppercorns
• as much melted butter
• made with milk instead of water

Method

1. 1

   Cut the tripe into pieces and put it into a saucepan with milk and water.

2. 2

   Boil, then add onions, salt, and peppercorns.

3. 3

   Simmer until tender.

4. 4

   Mince the onions, mix with melted butter to make a thick sauce, and serve over the tripe.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2026. The excerpt below is the record exactly as published.

equal parts of cold milk and water. Let it boil, then add eight moderate- sized white onions, a table-spoonful of salt, and half a tea-spoonful of peppercorns. Cover the pan closely, and simmer the tripe gently until tender. Lift out the onions, mince them finely, and press them through a coarse sieve. Mix with them as much melted butter made with, milk instead of wate

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