Thoroughly wash two pounds of tripe, (cost sixteen cents,) boil it until tender, about one hour, in plenty of water and salt; then lay it on a clean, dry cloth to drain; put half a pound of rice, (cost five cents,) into the same water, and boil it fast for twenty minutes; cut the tripe in pieces two inches square; slice two cents’ worth of onions, frying them in two ounces of drippings, (cost two cents,) season with one teaspoonful of salt, quarter of a level teaspoonful of pepper, and one tablespoonful of vinegar, add to the tripe, and cook all together for fifteen minutes, stirring occasionally to prevent burning. Just as you are ready to serve it, stir in one teaspoonful of curry, which, with the other seasonings, will cost two cents. Drain the rice in a colander, shake it into a dish, and send it to the table with the tripe. The dinner will cost twenty-seven cents, and be very satisfactory.
Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Page 1879)
Cut the TRIPE into pieces the size of an Oyster and then season and dip in a batter. Fry until golden brown in hot fat and then serve with Hollandaise Sauce.
- Break one egg in a cup and fill with milk. Place in a bowl and add
- One and one-quarter cups of flour,
- One teaspoon of salt,
- One-half teaspoon of pepper.
- Beat well to free from lumps.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss
Having boiled the TRIPE in milk and water, for four or five hours till it is quite tender, gut it up into small pieces. Put it into a stew-pan with just milk enough to cover it, and a few blades of mace. Let it stew about five minutes, and then put in the Oysters, adding a large piece of butter rolled-in flour, and salt and cayenne pepper to your taste. Let it stew five minutes longer, and then send it to table in a tureen; first skimming off whatever fat may float on the surface.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)
Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to the Sauce. Let simmer one-half hour and serve.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)