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Tripe and Onions
Small pieces of bleached thick seam tripe stewed in milk with coarsely-cut onions and a herb, typically bay, but occasionally sage or parsley. Now usually served with mashed potato. (Francatelli 1852)
U.C.P. recipe card, 1980
Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
BOILED TRIPE AND ONIONS.
Cut a prepared double of tripe into slips, then peel and boil some Spanish or other onions in milk and water with a little salt, and when they are nearly done add the tripe and boil it gently twenty minutes. Serve it to table with the onions and a little of the liquor in a tureen. Serve up, likewise, in a sauceboat, some melted butter with a little mustard mixed with it, and (if approved) there may be added a table spoonful of vinegar.
TRIPE AND ONIONS ANOTHER WAY.
Put the pieces of tripe into a pan and cover with milk; then bake it till tender, serve it up in a bowl, and some onion sauce made in the same manner as for rabbits, and onion to be put into butter boats. This mode will be found to be the best.
Marjory Houlihan's 'Tripe - A most Excellent Dish' (Prospect Books, 2011) finds two different receipts for Tripe and Onions from the opposite sides of the Pennines...
Original Receipt in Marjory Houlihan's 'Tripe - A most Excellent Dish' (2011);
2 Spanish Onions
½ Pint milk
1½ lb pre-cooked tripe
1 oz flour
1 oz butter
Peel the onions and stew them with the tripe, just covered with water, until tender. Drain, reserving half the pourings. Cut the tripe into pieces; chop the onions.
Melt the butter in a heat-proof dish and mix in the flour, slowly add the tripe and onion pourings.
Stir until boiling, add the milk, seasoning, tripe and onions, and simmer for 10 to 15 minutes.
Serve with toast. For four people.
1 lg dressed tripe
1 oz butter
1 lb sliced onions
1 oz flour
salt and pepper
2 tbsp grated cheese
½ pint each milk and water
Cut the tripe into bite-sized pieces and put into a saucepan with the onions, milk and water; season to taste.
Bring to the boil, cover and simmer gently for an hour, or until the tripe is tender.
Mix the butter and flour together, and when all the flour is absorbed break into small pieces and put into the tripe, stirring all the time until the liquid thickens.
Transfer to an ovenproof dish, sprinkle grated cheese over the top and brown, either in the oven or under a hot grill.
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