Fouse Tripe

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For boiling and preparing tripe

your tripe ↝ Tripe [Liver and organ meats]
batter ↝ Cookie, batter or dough, raw [Cookies and brownies]
the pigs feet and ears ↝ Pork, pig's feet [Pork]
fresh salt and water ↝ Salt, table, iodized [Spices and Herbs]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]

For sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

When your tripe is boiled, put it into salt and water.
Change the salt and water every day till you use it.
Dip it in batter, and fry it as the pigs feet and ears.
Or boil it in fresh salt and water, with an onion sliced, and a few sprigs of parsley.
Send melted butter for sauce.

Original Text

To fouse TRIPE.
WHEN your tripe is boiled, put it into salt
and water, change the salt and water every day
till you use it, dip it in batter, and fry it as the
pigs feet and ears, or boil it in fresh salt and
water, with an onion sliced, and a few sprigs of
parsley, and send melted butter for sauce.

Notes

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