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📝 Description
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80
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🥘 Ingredients
Tripe, onion sauce, No. 484, milk and water.
👨🍳 Method
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 onion sauce made by recipe No. 4S4, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage tripe recipe, drawn from Mrs. Beeton's timeless tome, and I found the results to be surprisingly delightful. The tripe, tenderized over a simmering blend of milk and water, took on a soft, almost creamy texture that was far from the rubbery horror stories I'd heard. But the real revelation was the onion sauce—sweet, tangy, and rich, it transformed the humble tripe into a dish fit for a king's table. This recipe is a treasure for the thrifty weeknight cook looking to stretch their budget and impress their family. I found that the tripe absorbed the milk and water beautifully, infusing it with a subtle sweetness that balanced perfectly with the onion sauce. Serving it with a side of crusty bread to soak up the remaining sauce was the perfect finish. I will definitely be adding this to my rotation of budget-friendly meals.
