Boiled Tripe and Onions

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a prepared double of tripe ↝ Tripe [Liver and organ meats]
some spanish or other onions ↝ Onions, raw [Vegetables and Vegetable Products]
milk ↝ Milk, NFS [Milk, reduced fat]
water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a table spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (6)

Cut a prepared double of tripe into slips.
Peel and boil some spanish or other onions in milk and water with a little salt until they are nearly done.
Add the tripe to the boiling onions and liquor and boil gently for ten minutes.
Serve the tripe and onions with a little of the liquor in a tureen.
Serve up some melted butter mixed with a little mustard in a sauceboat.
Optionally, add a tablespoonful of vinegar to the melted butter.

Original Text

Boiled Tripe and Onions.

Cut a prepared double of tripe into slips, then peel and boil some spanish or other onions in milk and water with a little salt, and when they are nearly done add the tripe and boil it gently ten minutes. Serve it to table with the onions and a little of the liquor in a[313] tureen. Serve up, likewise, in a sauceboat, some melted butter with a little mustard mixed with it, and (if approved) there may be added a table spoonful of vinegar.

Notes

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