Stewed Tripe, Plain

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and add a cup of milk, or milk and water, a piece of butter as large as a hen's egg, a tablespoonful of flour sifted in, a bunch of parsley, and a green onion, if desired. Cook slowly for nearly two hours.