INGREDIENTS.--Tripe, onion sauce, milk and water.
Mode.--Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for 3/4 hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some white onion sauce, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.
Time.--1 hour: for undressed tripe, from 2-1/2 to 3 hours.
Note.--Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter.
Mode.--Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for 3/4 hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some white onion sauce, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.
Time.--1 hour: for undressed tripe, from 2-1/2 to 3 hours.
Note.--Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter.
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