(1475). Tripe Lyonnaise (Gras-Double Lyonnaise)

Have some fresh tripe, white and well cooked; cut it into strips two inches long by a quarter of an inch wide; mince four ounces of white onions, fry them slowly in a pan with half oil and half butter, in the meanwhile frying the tripe in another pan; when the contents of both have attained a nice color, mix them together and continue frying for ten minutes, tossing them constantly, when brown, season with salt, pepper, lemon juice or good vinegar and chopped parsley. Drain off the butter well and serve on a very hot dish.

(1476). Tripe, Parisian Style (Gras-Double A La Parisieime)

Cut Julienne-Shaped (No 318) some carrots and celery roots, blanch them, drain and fry them in lard with minced onions and leeks; add the quarter of the same quantity of mushrooms cut into three-sixteenth inch squares, and two pounds of tripe cut into strips one inch and a half by one-quarter of an inch, and season with salt, pepper, a bunch of parsley garnished with thyme, bay leaf and a clove of garlic. Moisten to the height of the tripe with broth (No. 194a), boil up once, and then place it in the oven for one hour; skim off the fat, reduce the stock with a tomato sauce (No. 549) and soubise sauce (No. 543); serve up the tripe, pouring the reduced sauce over.

(1477). Tripe Paupiettes (Paupiettes De Gras-Double)

Cut strips of cooked tripe four incites long by two inches wide; cover one side of these with a layer of cream forcemeat (No. 75) mingled with some chopped ham, cooked fine herbs (No. 385); roll the strips up. and lay them in buttered tin rings; line a saucepan with slices of fat pork and slices of raw ham, carrots, celery, and minced onions, also a garnished bouquet; then place the paupiettes on top. Dilute it to the heighth of the rings with broth (No. 194a). Cover with a round piece of buttered paper, and put it to cook in a slack oven for two hours, adding a very small quantity of broth each time the gravy becomes too much reduced; when the paupiettes are well done, drain them, lay them in a saute pan, pour over them their own gravy reduced to a half-glaze, and put them back into the oven; glaze and dress them on a very hot dish pouring over the gravy to which has been added a tomato sauce (No. 549) and a dash of cayenne pepper, straining the whole through a very tine sieve.

(1478). Tripe With Cooked Fine Herbs (Gras-Double Aux Fines Herbes Cuites)

Take some white, fresh, and well-cooked tripe; cut it into strips of one and a half by one inch, and fry them in butter. Fry separately in butter some chopped onions and shallots, some chopped fresh mushrooms, and when the latter have evaporated their moisture, add half as much chopped truffles as there are mushrooms, then put in the tripe, seasoning it all with salt, pepper, a little lemon juice, some meat glaze (No. 402) and a very little tomato puree (No. 730), sprinkle over some chopped parsley.