The Italian Cook Book

Practical recipes of the Italian cuisine, compiled for American kitchens in 1919 — every dish carrying its Italian name, from Brodo to Zabaione.

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Tripe with Gravy

Boil some tripe in water and when it is boiled, cut it in strips, one quarter of an inch wide and wipe it well with a cloth. Then put it in a saucepan with butter, and when this is melted, add some brown stock or good tomato sauce. son with salt and pepper, cook thoroughly and add a pinch of grated cheese before taking from the saucepan.

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