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 15 days ago
Not a recipe: No

Ingredients (12)

Stewed Tripe

Tripe ↝ Tripe [Liver and organ meats]
milk ↝ Milk, NFS [Milk, reduced fat]
onion ↝ Onions, raw [Vegetables and Vegetable Products]

Sauce for Stewed Tripe

Melted butter for sauce ↝ Butter, stick, unsalted [Dairy and Egg Products]

Fried Tripe

small bits dipped in butter ↝ Tripe [Liver and organ meats]

Stewed Tripe in Gravy

thin part, cut in bits, in gravy ↝ Tripe [Liver and organ meats]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
catsup ↝ Catsup [Vegetables and Vegetable Products]

Fricasseed Tripe

fricasseed with white sauce ↝ Tripe [Liver and organ meats]
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (8)

Serve tripe in a tureen.
Stew tripe with milk and onion until tender.
Serve with melted butter for sauce.
Alternatively, fry tripe cut into small bits and dipped in butter.
Or, stew the thin part of the tripe, cut into bits, in gravy.
Thicken the gravy with flour and butter.
Add a little catsup to the gravy.
Or, fricasseed tripe 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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