Broiled Tripe
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1 pound of tripe.
- 1 tablespoonful of butter.
- 1/2 teaspoonful of salt.
- 1/4 teaspoonful of pepper.
- A little flour.
- Wash and drain the tripe.
- If it has been in pickle, put it in a saucepan with cold water enough to cover it, and place on the fire.
- Simmer gently for half an hour.
- If milk be plentiful use half milk and half water.
- If the tripe has not been pickled, fifteen minutes will be enough time for the simmering.
- Take it from the hot liquid and drain.
- Melt the butter in a soup plate.
- Add the salt and pepper to it and then roll the piece of tripe in the mixture.
- Dredge the tripe with flour and broil over a hot fire for six minutes.
- Serve at once.
- Tripe may be broiled without using the butter and flour, but it is apt to be dry.
- Get the thick, juicy part for broiling.