Tripe à la Creole

Name: Tripe à la Creole
Ingredients: lyonnaise tripe; butter; onion; stock; green pepper; flour; drained tomatoes; fresh mushroom; pepper; salt

Preparation info

Difficulty
Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Method

Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook same quantity of butter and onion, add one-eighth green pepper