Boiled Tripe

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Procure any given quantity, say two pounds, of clean dressed fat tripe; cut it in pieces of about three inches square, and boil these in a stewpan with eight onions, three pints of milk, a tablespoonful of salt and twenty-four peppercorns; the tripe, &c, must boil gently for an hour, and when about to send to table, remove all grease from the surface, and serve altogether in a soup-tureen or deep dish, with onion sauce, separately.

No. 542