Tripe with Tomatoes

Ingredients

• I  lbs. prepared tripe
• I I oz. butter
• 1 cupful tomato sauce
• 2 table - sps. grated cheese
• \ lb. fresh mushrooms
• Stock.
• 2 table - sps. bread-crumbs
• Seasoning.

Method

1. 1

   Cut tripe into strips.

2. 2

   In a stewpan, combine tripe and mushrooms with half the butter and seasoning.

3. 3

   Cook for about 10 minutes.

4. 4

   Add enough stock to cover, cover the pan, and stew until tender.

5. 5

   Stir in tomato sauce and cook a few minutes longer.

6. 6

   Transfer to a fireproof dish, sprinkle with breadcrumbs and cheese, dot with remaining butter, and brown in the oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 355. The excerpt below is the record exactly as published.

Tripe with Tomatoes (Tripes a lTtalienne) I \ lbs. prepared tripe. I I oz. butter. 1 cupful tomato sauce. 2 table - sps. grated cheese. \ lb. fresh mushrooms. Stock. 2 table - sps. bread- crumbs. Seasoning.

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