Tripe Bordelaise

Take one and one-half pounds of tripe and cut it into a dozen lozenge-shaped pieces and let them marinade for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, one sprig of thyme, half a dozen whole peppers, the juice of a lemon and a crushed clove of garlic. Drain, roll them in flour, then in beaten eggs, and lastly in sifted breadcrumbs. Fry them in one ounce of clarified butter in a pan for five or six minutes on either side, and serve with one gill of maitre d'hotel butter, adding to it one teaspoonful of meat glaze.

Broiled Tripe

Wash well a piece of tripe, place it in a saucepan with sufficient milk and water to cover it, and boil it for twenty or twenty-five minutes. Take it out, drain it, cut it up into pieces, brush them over with warm butter, sprinkle over salt and pepper to taste, place them on a gridiron over a clear fire, and broil until well browned. Place them on a napkin spread over a dish, and serve.

Broiled Tripe With Tartar Sauce

Put two pounds of tripe cut up into large squares into a basin, sprinkle them with salt, pepper, or cayenne, add two tablespoonfuls of minced onion and a small quantity of chopped parsley, pour over some oil, and allow the whole to remain for an hour. Take them out singly, roll them in oil, cover with breadcrumbs, put them on a gridiron over a bright fire, and broil them for twenty minutes or so. When done, put them on a dish, and serve with tartar sauce, either poured around or served in a sauceboat.

Tripe, Creole Style

Cut one and one-half pounds of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half of a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one chopped tomato and one-half pint of Spanish sauce, and season with one pinch of salt and half a pinch of pepper, adding a garnished bouquet, also a crushed clove of garlic. Cook for ten minutes, and serve with one teaspoonful of chopped parsley sprinkled over.

Curried Tripe

Cut the tripe into small pieces. Slice two or three onions, according to size, place them in a stewpan with a lump of butter, and brown them over a quick fire. Put the tripe in with the onions, pour in enough broth to cover it, and stew gently until tender. Put one teaspoonful of flour in a basin with one tablespoonful of curry powder; then stir in slowly one-half teacupful of cream and one teacupful of broth. When quite smooth stir the curry in with the tripe, and boil it for a few minutes longer, until thickened, stirring now and then. When cooked, turn the tripe onto a hot dish, garnish with croutons of fried bread, and serve.

Fricassee Of Tripe

Cut one pound or so of tripe into two-inch squares, place them in a saucepan with a small quantity each of mace and ground ginger, sweet herbs, and chopped onion, pour over sufficient white wine to cover, stand the saucepan on the fire and cook for fifteen minutes. Remove the herbs, add a little chopped parsley, half of an anchovy cut up small, the juice of a lemon, one breakfast cupful of cream, and a thickening of yolk of egg and butter. Season the mixture well, stir it over the fire for a few minutes, turn the whole out onto a dish, and serve with slices of lemon for a garnish.

Tripe, Lyonnese

Wash thoroughly one and one-half pounds of tripe, boil it until tender in water, cut it up into pieces about one and one-half inches long and one inch wide, sprinkle over them a seasoning of salt, pepper and flour, put them into a fryingpan with boiling lard, and fry for five or six minutes. Remove them and drain on a sieve. Put two or three onions, cut up into slices in a fryingpan with a small quantity of oil, butter and a clove of garlic, and cook them until they are well colored; then add the tripe, sprinkle over a little cayenne, toss the pan over the fire until the onions are cooked, take out the garlic, add a small quantity of chopped parsley, take the pan off the fire, squeeze in the juice of two lemons, turn the whole out onto a dish, and serve.

Tripe, Poulette Style

Put a large chopped onion into a saucepan with a little butter and fry to a good yellow color; add one pound of tripe cut into squares, season well with salt and pepper and fry it until the moisture of the tripe is reduced, dredge over two tablespoonfuls of flour and add gradually sufficient rich broth to moisten. Stir well until the liquor boils, then add a bunch of parsley, boil for two or three minutes, remove the saucepan to the side of the fire and simmer gently for twenty-five minutes, Remove the pieces of tripe, place them on a dish and keep warm. Reduce the liquor, thicken it with yolks of eggs, pour it over the tripe and serve. A small quantity of butter, chopped parsley, lemon juice, grated nutmeg, etc., may be mixed with the liquor.

Stewed Tripe

Wash thoroughly one pound of tripe, boil it until tender and then drain it. Put two tablespoonfuls of butter into a stewpan with two tablespoonfuls of flour, and stir over the fire until well mixed; then pour in by degrees one pint of milk and keep on stirring until boiling. Put the tripe in the sauce, season to taste with pepper and salt and boil it gently for fifteen minutes or so. Turn the tripe and sauce onto a hot dish, garnish with croutons of fried bread or sippets of toast, and serve.