Tripe A La Francaise

Cut up the tripe in small square pieces, fry it in fresh butter till a light fawn colour, then cover with good white stock, such as from boiled rabbit or veal or chicken, add four tablespoonfuls of chopped mushrooms.

One tablespoonful of chopped parsley, two eschalots, two bayleaves chopped fine, little pepper and salt; pour over these a quarter-pint of thick Bechamel sauce (vol. i.), stir till it boils, and cook for two hours very gently; add more stock as it reduces until it is the thickness of nice melted butter. Serve in a very hot deep dish with the sauce poured over.

Tripe A La Normande

Cut about two pounds of tripe into pieces about an inch square, put it in a pan with one ounce of fresh butter, two large onions, herbs, such as parsley, thyme, bay leaf, tied together, a quarter-pound of fat bacon cut in small dice, and a few.fresh mushrooms; fry all till a good golden colour, then add two small tablespoonfuls of fine flour half a pint of white wine, half a pint of water, and a teaspoonful of Bovril. Cook very slowly for two hours, adding more wine or water as the tripe cooks. Remove the fat; serve, with puree of mushrooms (vol. i.) as a border round it.

Tripe A La Provencale

Cut up the tripe in lengths of about one inch, cover it with cold water, add a little salt; when it boils strain off and wash well in cold water, put it to cook in enough cold water to cover it; let it boil very slowly for two hours, not allowing it to go off the boil while on the stove; strain it off on a sieve and well drain it. Put about one ounce of butter in a pan with about four very finely sliced onions to one pound of tripe, a little pepper and salt, a bunch of herbs, such as thyme, parsley, and bayleaf; fry all until a good golden colour, which will take about a quarter of an hour over a moderate stove, then add about two ounces fine flour. Skin six tomatoes and slice them, add the juice of one lemon and about one and a half pints of good stock. Let this boil and skim it well; let it continue boiling again for about one and a half hours, taking great care that it does not boil fast, as this would make it tough. Remove the bunch of herbs, take off any fat from the top, and serve, with fried croutons round the base, very hot.

Tripe In Fritot A La St. James

Cut a pound of freshly-cooked tripe into pieces about one and a half inches square, and put them into a stewpan with one and a half pints of reduced Espagnol sauce (vol. i.), one wineglassful of white wine, and one chopped eschalot; just bring to the boil, then draw the pan to the side of the stove and let the contents simmer till the tripe is tender, removing any fat that may rise to the surface. Then take up the tripe; dissolve in the sauce four sheets of Marshall's gelatine, let it cool a little, then mask the pieces with it, and put them aside till cold, and wrap each piece in a small cleansed dry piece of pork caul; dip each into frying batter (vol. i.), and then fry them in clean boiling fat a nice golden colour, turning them frequently with a slice. When cooked, drain them on a pastry-rack, dish up on a paper on a hot dish, garnish with fried parsley (vol. i.), and serve for an entree for dinner or luncheon.