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Tripe with Spinach

Meats - Offal
Historic

Tripe boiled in mutton broth with spinach and lettuce, served on bread sops. Although the receipt here is very ancient (Huswife 1594) tripe alongside spinach gets mentioned as late as Oliver Goldsmith's poem 'The Haunch of Venison' of about 1770.


Original Receipt in 'The Good Huswifes Handmaide for the Kitchin' 1594 by Thomas Dawson, (Huswife 1594)

How to boile a tripe.
TAKE a Tripe and cut it in peeces, of the breadth and length of your finger, and put them in an earthen pot, & put thereto as much Mutton broth as will couer them, a litle Lettice, Spinnage, a litle salt and Uergious, so when yee will serue them in, cast on a litle Pepper, and serue them on sops,



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