What's on the Menu?!: Rolls of Tripe, Creole Style.

 

 Smiley's Cookbook (1895)

ROLLS OF TRIPE, CREOLE STYLE.

Miss Corson's Practical American Cookery and Household Management (1885)
Miss Juliet Corson

Picture

1 small clove of garlic

1 medium-sized onion

1 pint tomatoes

1 lb sausage-meat

1 lb tripe

Chop very fine one small clove of garlic, peel and slice one medium-sized onion and a pint of tomatoes, and fry them with a pound of sausage-meat until the meat begins to brown; meantime, scald a pound of tripe, scrape it with the back of a knife, and cut it in strips two inches wide and about five long. When the sausage-meat is done, season it palatably, put it into the pieces of tripe, roll them up, and tie them compactly; put a frying-pan over the fire with enough butter to cover the bottom, and when it begins to brown put in the rolls of tripe, and quickly brown them; also brown some little balls of sausage-meat; as the tripe is browning, dredge a little flour over it; when the tripe is brown, lay it on a dish, pour a little hot water into the pan, stir it about to make a sauce; season the sauce palatably with salt and pepper, let it boil, pour it on a hot platter, lay the tripe on it as shown in the accompanying cut, with the sausage-meat balls in the middle.

HearthRecipes.com: Antique Recipe Collections and more.