Home › The Principles of Cookery › Tripe, Baked

Tripe, Baked

Take a pound of fresh dressed white tripe. Wash it in cold water, and cut into neat squares. Slice half a dozen onions, and fry them lightly in butter. Put them into an earthen baking-dish which has a closely-fitting lid, lay the tripe upon them, and sprinkle over it a large table-spoonful of flour and a little pepper and salt. Cover the whole with milk, put on the lid, and bake the tripe in a moderate oven. When done enough skim the fat from the top, and serve the tripe on a hot dish. Some cooks substitute cider for the milk, and also put a table-spoonful of Indian chutney with the meat before baking it. Time to bake, about an hour and a half. Probable cost, tripe, 8d. per pound. Sufficient for two or three persons.