What's on the Menu?!: Tripe with Mushrooms

Smiley's Cookbook (1895)

TRIPE WITH MUSHROOMS

Philadelphia Cook Book (1886)
A Manual of Home Economies
Mrs. S. T. Rorer

2 lbs boiled tripe

¼ lb salt bacon

Salt and pepper

Flour

½ pint stock or water

1 dozen mushrooms

1 tbs vinegar

Cut two pounds of boiled tripe into pieces about one inch square. Cut a quarter-pound of salt bacon into slices, and fry out all the fat; take out the bacon and throw it away. Season the tripe with salt and pepper, and cover it with flour, then brown it on both sides in the hot bacon- fat. Take it carefully out of the fat and put it on a hot dish; add one tablespoonful of flour to the fat remaining, mix, add a half-pint of stock or water, and a dozen mushrooms, chopped fine; stir until it boils. Then add one tablespoonful of vinegar; salt and pepper to taste. Pour it over the tripe, and serve very hot. Sherry may be used instead of vinegar, if liked.

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