Veal or Calf's Tripe

Ingredients

• 2 calves' tripes
• ½ lb. of butter
• 3 or 4 tbsps. of flour
• Bouillon
• Water
• 2 yolks of eggs
• Salt
• 8 pepper-corns
• 1 onion
• 1 bay-leaf
• 2 cloves

Method

1. 1

   The calf's tripe must be fresh.

2. 2

   It is cleaned well and scalded several times, then rubbed down with salt and left in water for ½ day.

3. 3

   After that it is cut into 3 inch squares and cooked until tender.

4. 4

   Now add salt, pepper-corns, bayleaf, cloves and onion.

5. 5

   Heat the butter and flour, take some of the bouillon when the tripe is done and pour it into the butter to make the gravy thick and stir in 2 yolks of eggs.

6. 6

   Put the tripe and gravy on one platter and serve.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 28. The excerpt below is the record exactly as published.

VEAL OR CALF'S TRIPE. Quantity for 6 Persons. 2 calves' tripes Salt % lb. of butter 8 pepper-corns 3 or 4 tbsps. of flour 1 onion Bouillon 1 bay-leaf 2 yolks of eggs 2 cloves Water

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