Tripe à la Kilkenny

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Cut the double tripe into square pieces.
  2. Peel and wash ten large onions, cut each into two, and put them on to boil in water till they are tender.
  3. Add the tripe to the boiling onions and boil for ten minutes.
  4. Pour off almost all the liquor.
  5. Shake a little flour into the remaining liquor.
  6. Add some butter, with a little salt and mustard.
  7. Shake all over the fire till the butter is melted.
  8. Put the dish into your dish, and send it to table, as hot as possible.
  9. Garnish with lemon or barberries.
Original Text
Tripe à la Kilkenny. TAKE a piece of double tripe, and cut it into square pieces; peel and wash ten large onions, cut each into two, and put them on to boil in water till they are tender. Then put in your tripe, and boil it ten minutes. Pour off almost all your liquor, shake a little flour into it, and put in some butter, with a little salt and mustard. Shake all over the fire till the butter is melted, then put it into your dish, and send it to table, as hot as possible. Garnish with lemon or barberries.—This dish is greatly admired in Ireland.
Notes
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