To Stewe Tripes is a traditional Elizabethan recipe for a classic dish of sliced tripe boiled with claret and onions that's served on a bead of toast. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To Stewe Tripes.
To ſtewe Trypes.
Take a pynte of claret wyne, and ſet it vpon the frre , and cutte youre trypes in ſmall peces, and thereto putte in a good quantitye of ſynamon and gynger, and alſo a ſlyced onyo- or twayne, and ſo let them boyle half an houre, and then ſerue them von ſoppes.
Modern Redaction
Ingredients:
500ml claret wine (this is red wine, mulled with spices and honey, see the Medieval Recipe for Clarrey for how to prepare it
300g prepared tripe sliced into small pieces
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 medium onion, peeled and sliced into thin rings
4 thin slices of white bread, toasted (the sops)
Method:
Combine the tripe, ginger, cinnamon and onion in a pan with a tight-fitting lid. Pour over the wine then bring to a simmer. Cover with a lid and simmer gently for about 40 minutes, or until the tripe is very tender.
Take your sliced bread, cut each piece into four triangles and arrange on your serving dish. Spoon over the tripe and onion mixture and serve.
