Tripe (No. 18)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

fresh tripe ↝ Tripe [Liver and organ meats]
milk and water ↝ Milk, NFS [Milk, reduced fat]
milk and water ↝ Water, tap [Tap water]
onion sauce in the same manner as you do for rabbits (No. 298) ↝ Onions, raw [Vegetables and Vegetable Products]
some Spanish or the whitest common onions you can get ↝ Onions, red, raw [Vegetables and Vegetable Products]
Rashers of bacon (Nos. 526 and 527) ↝ Beef, bacon, cooked [Bacon]
Rashers of bacon (Nos. 526 and 527) ↝ Beef, bacon, cooked [Bacon]
fried sausages (No. 87) ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
cow-heels (No. 198) ↝ Beef, cow head [Beef, excludes ground]
calf’s feet, see Mr. Mich. Kelly’s sauce (No. 311*)
parsley and butter (No. 261) ↝ Parsley, raw [Not included in a food category]
caper sauce (No. 274) ↝ Capers, canned [Spices and Herbs]
salad mixture (No. 372 or 453) ↝ Mixed salad greens, raw [Lettuce and lettuce salads]
salad mixture (No. 372 or 453) ↝ Mixed salad greens, raw [Lettuce and lettuce salads]
No. 572

Instructions (4)

Take care to have fresh tripe; cleanse it well from the fat, and cut it into pieces about two inches broad and four long.
Put it into a stew-pan, and cover it with milk and water, and let it boil gently till it is tender.
If the tripe has been prepared as it usually is at the tripe shops, it will be enough in about an hour, (this depends upon how long it has been previously boiled at the tripe shop); if entirely undressed, it will require two or three hours, according to the age and quality of it.
Make some onion sauce in the same manner as you do for rabbits (No. 298), or boil (slowly by themselves) some Spanish or the whitest common onions you can get; peel them before you boil them; when they are tender, which a middling-sized onion will be in about three-quarters of an hour, drain them in a hair-sieve, take off the top skins till they look nice and white, and put them with the tripe into a tureen or soup-dish, and take off the fat if any floats on the surface.

Original Text

Tripe.—(No. 18.)

Take care to have fresh tripe; cleanse it well from the fat, and cut it into pieces about two inches broad and four long; put it into a stew-pan, and cover it with milk and water, and let it boil gently till it is tender.

If the tripe has been prepared as it usually is at the tripe shops, it will be enough in about an hour, (this depends upon how long it has been previously boiled at the tripe shop); if entirely undressed, it will require two or three hours, according to the age and quality of it.

Make some onion sauce in the same manner as you do for rabbits (No. 298), or boil (slowly by themselves) some Spanish or the whitest common onions you can get; peel them before you boil them; when they are tender, which a middling-sized onion will be in about three-quarters of an hour, drain them in a hair-sieve, take off the top skins till they look nice and white, and put them with the tripe into a tureen or soup-dish, and take off the fat if any floats on the surface.

Obs. Rashers of bacon (Nos. 526 and 527), or fried sausages (No. 87), are a very good accompaniment to boiled[122] tripe, cow-heels (No. 198), or calf’s feet, see Mr. Mich. Kelly’s sauce (No. 311*), or parsley and butter (No. 261), or caper sauce (No. 274), with a little vinegar and mustard added to them, or salad mixture (No. 372 or 453).

Tripe holds the same rank among solids, that water-gruel does among soups, and the former is desirable at dinner, when the latter is welcome at supper. Read No. 572.

Notes

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