Mexican Tripe
A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).
A historical recipe
Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.
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 Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). 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.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one ounce of butter
- one teaspoonful of made mustard
- one-half teaspoonful of vinegar
- one tablespoonful of Worcestershire sauce
Method
- Dip a thick honey comb piece of tripe in butter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst cooking three or four finely chopped green Chilis.
- Melt in a hot soup plate one ounce of butter, adding salt, pepper and cayenne, and one teaspoonful of made mustard, rub smooth and add one-half teaspoonful of vinegar, one tablespoonful of Worcestershire sauce and the juice of one small lime.
- Lay the tripe in this sauce as soon as it is removed from the fire.
- Serve with buttered toast.
- An excellent prelude to this dish is a plate of onion soup.