Tripe with Onions

Ingredients

• 2 tablespoons butter
• 1 tablespoon sliced onions
• 2 cups tripe cut into dice
• 1 cup milk or cream

Method

1. 1

   Melt butter in the blazer, add onions and cook till brown.

2. 2

   Add tripe and milk or cream, and cook till heated through.

3. 3

   Season with salt and pepper and serve plain or on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 452. The excerpt below is the record exactly as published.

2 tablespoons butter, and add 2 tablespoons of flour, ^ teaspoon salt and ^ saltspoon of pepper; pour on slowly 2 cups cream and then add 2 cups cold boiled chicken, cut into dice, and 2 cups oysters washed and drained; cook until the oys- ters are plump. Sprinkle with celery which has been chopped fine, and serve on toast. BROILED SWEETBREADS — Prepare the sweetbreads as di- rected on page 139. When the chafing dish is very hot rub it with butter; put in the prepared sweetbreads and broil them a delicate brown; be careful not to let them scorch; add more butter if they stick to the pan; when done add 2 teaspoons butter and when it melts put out the lamp. With each portion of the sweetbread serve a little of the butter. CREAMED SWEETBREADS.— Make the " White Sauce " giv- en hereafter; then put in the sweetbreads, prepared as directed on page 139; cook about 5 or 6 minutes, and serve. TRIPE WITH ONIONS — In the blazer melt 2 tablespoons but- ter; when hot put in 1 tablespoon sliced onions and cook till brown; then put in 2 cups tripe cut into dice, add 1 cup milk or cream

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