Tripe with Onions (Tripes a l'Anglaise)
From Cookery for every household, 1914
Serves 4
Adding cream or a beaten egg yolk with lemon juice at the end improves the dish.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 354. The excerpt below is the record exactly as published.
Tripe with Onions (Tripes a 1’Anglaise) 1 lb. prepared tripe. 2 Spanish onions. 1 oz. butter. 1 oz. flour. I pt. tripe liquor. 1 gill milk. SMt. Pepper. Sippets of toast. Prepare the tripe as directed above, cooking along with it for the last 2 hours, the Spanish onions, peeled, scalded, and cut in quarters. When both tripe and onions are quite tender, cut the tripe in small neat pieces and chop the onions. Melt the butter in a saucepan, add the flour, and when well mixed strain in 4 pint of liquor from the tripe. Stir until boiling, season to taste with pepper and salt, add the milk and tripe, and simmer all together for about 15 minutes. Serve in a hot dish and garnish with sippets of toast or small potato balls. Note. — The addition of 1 or 2 table-spoonfuls of cream will be found an improvement to this dish, or the yolk of an egg beaten up with a little lemon juice stirred in at the last. Sufficient for 3 or 4 persons. Probable cost, Is. 886. Baked Tripe 1 lb. cooked tripe. 2 or 3 slices bread and butter. Seasoning. 1 egg. J pt. milk or tripe liquor. A little butter. The tripe must be well cooked and tender (see Recipe 884). Cut it into small pieces and season with white pepper and salt. Cut the bread and butter in finger-shaped pieces, removing the crust. Then grease a pie dish and place in it a layer of tripe and a layer of bread and butter alternately until all is in, making the topmost layer bread and butter. Beat up the egg and add to it the milk or tripe liquor, and strain this over the tripe and bread. Wipe round the edges of the dish, put a few pieces of butter on the top, and bake in a moderate oven until the liquid is set and the top nicely browned. Garnish with parsley and serve hot. Time to cook, 20 to 30 minutes. Sufficient for 3 or 4 persons. Probable cost, Is. 887. Fried Tripe (Tripes Frites) 1 lb. cooked tripe. Salt. Pepper.
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