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A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
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 The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "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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Method
- Pepper and Salt--1/2d.
- Cut the tripe into neat pieces, put it on in cold water and bring to the boil;
- let it boil for five minutes, put it into cold water, and wash and scrape it well.
- Slice up the tomatoes and rub them through a sieve;
- mix them with the stock or water, and season with pepper and salt.
- Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up.
- Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in;
- stir until it boils, dish the tripe carefully, season and flavour the sauce to taste, and pour it over.
- Tripe is more easily digested than any other animal food, and is therefore good for people suffering with dyspepsia.