Tripe, to dress

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 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Take of the finest tripe, and, when properly trimmed, cut it in pieces about four inches square
  2. put it in a stewpan, with as much white wine as will almost cover it
  3. slice in three or four race of ginger, quarter in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, thyme, sweet marjoram, and onion
  4. When this has stewed gently a good while, take out a pint of the clearest liquor, free from fat or dross, and dissolve in it some anchovies finely picked
  5. Take up the tripe, a bit at a time, with a fork, and lay it in a warmed dish
  6. pour on it the liquor in which the anchovies were dissolved
  7. Sprinkle on it a little lemon juice
  8. Those who are fond of onions or garlic may make either the prevailing ingredient
Original Text
Tripe, to dress. Take of the finest tripe, and, when properly trimmed, cut it in pieces about four inches square; put it in a stewpan, with as much white wine as will almost cover it: slice in three or four race of ginger, quarter in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, thyme, sweet marjoram, and onion. When this has stewed gently a good while, take out a pint of the clearest liquor, free from fat or dross, and dissolve in it some anchovies finely picked. Take up the tripe, a bit at a time, with a fork, and lay it in a warmed dish; pour on it the liquor in which the anchovies were dissolved. Sprinkle on it a little lemon juice. Those who are fond of onions or garlic may make either the prevailing ingredient.
Notes
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