Eggs à la Tripe

This seems to have been a favourite recipe from the fifteenth to the mid eighteenth century. It is, in fact, excellent as a lunch or supper dish or as a starting course at dinner. The onion sauce is exactly the same as that made for tripe served in the English manner. This recipe is dated 1833. A variant suggests taking a ‘well dried omelet’, cutting it in strips and putting them in the sauce: this would really simulate tripe but could hardly be good eating.


  • 12 hard-boiled eggs, kept warm and cut in quarters just before they are wanted
  • 6 medium onions, finely sliced
  • 3 oz. (90 g.) butter
  • 1 oz. (30 g.) flour
  • ¼ pint ( dl.) double cream
  • ¼ pint ( dl.) milk
  • pepper and salt


Fry the onions very gently in butter so that they become quite soft but do not colour. Stir in the flour, then the milk and cream, bring to the boil, and boil for 2 minutes. Season. Cut the eggs in quarters and lay them in a shallow serving dish. Pour the boiling sauce over them and serve very hot.