Name: Tripe Lyonnaise
Cuisine: American
Ingredients: 1 pound of cold boiled tripe into neat squares; 2 ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown; 1 teaspoonful of chopped parsley and a little strong vinegar; 1 platter with tomato sauce

Original Recipe

Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown; add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt and cayenne; stir the pan to prevent burning. Cover the bottom of a platter with tomato sauce, add the contents of the pan and serve.

1 pound of cold boiled tripe into neat squares
2 ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown
1 teaspoonful of chopped parsley and a little strong vinegar
1 platter with tomato sauce

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1

Cut up half a pound of cold boiled tripe into neat squares.
2

Put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown; add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt and cayenne; stir the pan to prevent burning.
3

Cover the bottom of a platter with tomato sauce, add the contents of the pan and serve.

Original Recipe

Ingredients

Instructions