What's on the Menu?!: Potatoes and Stewed Tripe

Smiley's Cookbook (1895)

Potatoes and Stewed Tripe

Cookery for Working-Men's Wives (1890)
The Helping Hand Club

Sheep’s bag,

¼ stone potatoes,

½ lb onions

Get a sheep's bag and clean it well with hot water, not boiling but very hot, then leave it overnight in salt and water, put it on and let it stew very gently for three hours in 2 pints of water. Cut up the onion very small, and cut the tripe up into nice pieces; return the tripe to the soup with onion and a large tablespoonful of flour, then stew for another hour. If you can afford it, Id. worth of milk added to this would make it better. Serve hot with potatoes.

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