This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe ; season with half a table-spoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate.
 
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