Fricasseed Tripe

Original Recipe

Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley cut small and put with it is an improvement. Some put in oysters five minutes before dishing up.

Ingredients

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  • 1 pound of tripe in narrow strips
  • 1 small cup of water or milk to it
  • 1 bit of butter the size of an egg
  • 1 large teaspoonful of flour
  • 1 bunch of parsley cut small and put with it is an improvement
  • 5 minutes before dishing up

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Instructions

  1. 1

    Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot.

  2. 2

    A bunch of parsley cut small and put with it is an improvement.

  3. 3

    Some put in oysters five minutes before dishing up.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)