Tripe

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Tripe ↝ Tripe [Liver and organ meats]
milk ↝ Milk, NFS [Milk, reduced fat]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
Melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
catsup ↝ Catsup [Vegetables and Vegetable Products]
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (6)

Tripe may be served in a tureen.
Stewed with milk and onion till tender.
Melted butter for sauce.
Or, fried in small bits dipped in butter.
Or stew the thin part, cut in bits, in gravy, and thicken with flour and butter, and add a little catsup.
Or fricasseed with white sauce.

Original Text

Tripe.

Tripe may be served in a tureen. Stewed with milk and onion till tender. Melted butter for sauce.

Or, fried in small bits dipped in butter: or stew the thin part, cut in bits, in gravy, and thicken with flour and butter, and add a little catsup: or fricasseed with white sauce.

Notes

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