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Chitterlings or Calf's Tripe

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853).

Source and licence

From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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. See that the chitterlings are very nice and white.
  2. Wash them, cut them into pieces, and put them into a stew-pan with pepper and salt to your taste, and about two quarts of water.
  3. Boil them two hours or more.
  4. In the mean time, peel eight or ten white onions, and throw them whole into a sauce-pan with plenty of water.
  5. Boil them slowly till quite soft;
  6. then drain them in a cullender, and mash them.
  7. Wipe out your sauce-pan, and put in the mashed onions with a piece of butter, two table-spoonfuls of cream or rich milk, some nutmeg, and a very little salt.
  8. Sprinkle in a little flour, set the pan on hot coals (keeping it well covered) and give it one boil up.
  9. When the chitterlings are quite tender all through, take them up and drain them.
  10. Place in the bottom of a dish a slice or two of buttered toast with all the crust cut off.
  11. Lay the chitterlings on the toast, and send them to table with the stewed onions in a sauce-boat.
  12. When you take the chitterlings on your plate season them with pepper and vinegar.
  13. This, if properly prepared, is a very nice dish.