Eggs à la Tripe

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.