Tripe with Onion Sauce

Ingredients

• Have the tripe very fresh
• remove all fat
• cut in strips about an inch wide
• peel the onions
• one teaspoonful of flour
• two ounces of butter
• in a half-pint of milk

Method

1. 1

   Wash tripe, cut into strips, and cook until tender.

2. 2

   Peel and soak onions in salted water, then cook until tender.

3. 3

   Drain and chop onions, sieve them.

4. 4

   Rub flour and butter together in milk over heat, stirring until it thickens, then add tripe.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 54. The excerpt below is the record exactly as published.

TRIPE WITH ONION SAUCE. Have the tripe very fresh, wash it thoroughly, remove all fat and cut in strips about an inch wide and three or four inches long. Cook three-quarters or one hotir, peel the onions, and put in water in which a little salt has been added to keep them white, let them remain for a quarter of an hour. Put them into a stew-pan, cover them with water and cook until tender. Should the onions be very strong, change the water several times, drain thoroughly, chop, and put through a sieve or po- tato i icer. Rub one teaspoonful of flour, two ounces of butter smoothly together in a half-pint of milk

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