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Fricassee of Tripe

Cut one pound or so of tripe into two-inch squares, place them in a saucpan with a small quantity each of mace and ground ginger, sweet herbs, and chopped onion, pour over sufficient white wine to cover, stand the saucepan on the fire and cook for fifteen minutes. Remove the herbs, add a little chopped parsley, half of an anchovy cut up small, the juice of a lemon, one breakfast cupful of cream, and a thickening of yolk of egg and butter. Season the mixture well, stir it over the fire for a few minutes, turn the whole out onto a dish, and serve with slices of lemon for garnish.

Tripe, Lyonnese Wash thoroughly one and one-half pounds of tripe, boil it until tender in water, cut it up into pieces about one and one-half inches long and one inch wide, sprinkle over them a seasoning of salt, pepper and flour, put them into fryingpan with boiling lard, and fry for five or six minutes. Remove them and drain on a sieve. Put two or three onions, cut up into slices in a fryingpan with a small quantity of oil, butter and a clove of garlic, and cook them until they are well colored; then add the tripe, sprinkle over a little cayenne, toss the pan over the fire until the onions are cooked, take out the garlic, add a small quantity of chopped parsley, take the pan off the fire, squeeze in the juice of two lemons, turn the whole out onto a dish, and serve. Tripe, Poulette Style Put a large chopped onion into a saucepan with a little butter and fry to a good yellow color; add one pound of tripe cut into squares, season well with salt and pepper and fry it until the moisture of the tripe is reduced, dredge over two tablespoonfuls of flour and add gradually sufficient rich broth to moisten. Stir well until the liquor boils, then add a bunch of parsley, boil for two or three minutes, remove the saucepan to the side of the fire and simmer gently for twenty-five minutes. Remove the pieces of tripe, place them on a dish and keep warm. Reduce the liquor, thicken it with yolks of eggs, pour it over the tripe and serve. A small quantity of butter, chopped parsley, lemon juice, grated nutmeg, etc., may be mixed with the liquor.