TRIPE AND RICE – from Alice Moseley's recipe book early 1900's.

  • 17 April, 2008 at 17:24 #509

    [html] INGREDIENTS2lbs. of Tripe2 Onions2ozs. dripping1 qt. of milk or stock1 1/2 ozs. RicePepper & salt to tasteCut the tripe into pieces about 2 inch long & 1 inch wide.Put into a saucepan. Cover with cold water.Boil up and strain away the water.Cut up the onions & fry them in a stewpan with 2ozs. of fat until soft.Drain off the onions & put in a stewpan with the tripe.Cover over with 1qt. of milk or stock & rice after washing it.Let all simmer for 1 1/2 hours, stirring occasionally.If it boils it will curdle and the appearance of the dish is spoilt. [/html]

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