cookbooks

Tripe Recipe

After being scoured, should be soaked in salt and water seven or eight

days, changing the water every other day, then boil it till tender,

which will take eight or ten hours. It is then fit for broiling, frying,

or pickling. It is pickled in the same manner as souse.

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Observations Respecting Meat
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Beef Steak
Alamode Beef
Beef Liver
To Corn Beef
Mutton
Veal
Veal Cutlets
Calf's Head
Force Meat Balls
Calf's Feet
Calf's Liver And Heart
Collops
Plaw
A Fillet Of Veal
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Shoulder Of Lamb Grilled
Lamb's Fry
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Goose
Chickens
Fricassee
Pigeons
Ducks