Tripe and Onions

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (10)
Optional Addition
Instructions (14)
  1. Wash tripe in cold water and remove all fat.
  2. Cut tripe into narrow strips about two inches long.
  3. Melt butter in an enamelled frying pan.
  4. Turn tripe into melted butter and fry lightly, do not allow to brown.
  5. Dish tripe with a slice into a stone saucepan, leaving the butter in the pan.
  6. In the same butter, lightly fry one and a half Spanish onions, sliced.
  7. Add fried onions to the tripe in the saucepan.
  8. Add a little salt, a glass of sherry, one piece of loaf sugar, and a finely cut up carrot to the saucepan.
  9. Add enough water to cover the ingredients.
  10. Stew gently for one and a half hours.
  11. Thicken the stew with a little flour mixed smooth with cold water.
  12. Serve in the stone saucepan with a table napkin tied around it.
Note
  1. If adding pig's trotters, soak them for two hours before cooking.
  2. Add soaked pig's trotters to the tripe when the tripe is cooked.
Original Text
Tripe and Onions Wash in cold water and remove all fat from two pounds of fresh tripe and cut into narrow strips about two inches long. Melt in an enamelled frying pan about two ounces of fresh butter turning the tripe into it. Fry lightly, not allowing to brown. Dish with a slice into a stone saucepan, leaving the butter in the pan. In the same butter fry lightly one and a half Spanish onions sliced and add to the tripe in the saucepan, with a little salt and a glass of sherry, one piece of loaf sugar, and a finely cut up carrot. Add enough water to cover and stew gently for one and a half hours. Thicken with a little flour mixed smooth with cold water and serve in the stone saucepan with a table napkin tied round it. Note. Pig’s trotters may be added to this dish but in this case they must be soaked for two hours before cooking and added to the tripe when cooked. [Pg 36]
Notes
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