Tripe with Sauce

Ingredients

• 1 pint of stock
• 2 ounces of butter
• 1 ounce of flour
• the lemon juice
• the Worcestershire sauce

Method

1. 1

   Simmer the tripe and stock for 2 hours, then take out the rolls of tripe.

2. 2

   Mix butter and flour in a stewpan, strain the stock into it, stir until thickened, add lemon juice and Worcestershire sauce, and return the tripe to heat through.

3. 3

   Arrange the tripe around mashed potatoes and pour the sauce around.

As published

This recipe was extracted from Delicate dishes (1896), page 26. The excerpt below is the record exactly as published.

i pint of stock, and let all sim- mer for 2 hours, then take out the rolls of tripe. Mix 2 ounces of butter and i ounce of flour together in a stewpan, strain the stock into it, stir till it thickens, add the lemon juice and Worcestershire sauce

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