Tripe
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Two pounds of tripe
- a tumblerful of good gravy
Method
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- Two pounds of tripe well cooked;
- cut in thin strips, put them in a stew-pan with 2 ozs.
- of butter, 3 ozs.
- of chopped mushrooms, salt, pepper, half a tumblerful of good gravy or stock;
- cover, and let all cook until the liquid is entirely reduced.
- Spread upon a fireproof dish that has been well buttered, a layer of tripe, a layer of tomato sauce rather thick;
- sprinkle each layer with grated cheese;
- finish with the tomato.
- Sprinkle the top with grated cheese and bread-crumbs, then pour over a little butter melted to oil.
- Put the dish in the oven for fifteen minutes.
Plating
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