A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients
11 ingredient
a pinch of grated cheese before taking
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Boil some tripe in water and when it is boiled, cut it in strips, one quarter of an inch wide and wipe it well with a cloth.
Then put it in a saucepan with butter, and when this is melted, add some brown stock or good tomato sauce.
Season with salt and pepper, cook thoroughly and add a pinch of grated cheese before taking from the saucepan.
Italy
Saucepan
Chef's knife
Grater