Tripe, to fricassee

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for frying

the fat part of double tripe ↝ Tripe [Liver and organ meats]
eggs or batter ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for tossing

the other part [of double tripe] ↝ Tripe [Liver and organ meats]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little vinegar ↝ Vinegar [Mustard and other condiments]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Cut the fat part of double tripe into slices.
Dip the slices into eggs or batter.
Fry the slices to lay around the dish.
Cut the other part of the tripe into long slips and dice.
Toss the slips and dice with onion, chopped parsley, melted butter, yolks of eggs, and a little vinegar.
Season with pepper and salt.
Serve up.

Original Text

Tripe, to fricassee.

Cut into slices the fat part of double tripe; dip them into eggs or batter, and fry them to lay round the dish. Cut the other part into long slips, and into dice, and toss them up with onion, chopped parsley, melted butter, yolks of eggs, and a little vinegar. Season with pepper and salt, and serve up.

Notes

—