To Dress Tripe is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preparing tripe by boiling and serving with white onion sauce. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress Tripe.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO DRESS TRIPE.
677. INGREDIENTS.—Tripe, onion sauce, No. 484, milk and water.
Mode.—Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for 3/4 hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce made by recipe No. 4S4, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.
Time.—1 hour: for undressed tripe, from 2-1/2 to 3 hours.
Average cost, 7d. per lb.
Seasonable at any time.
Note.—Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter.
Modern Redaction
Ingredients:
400g tripe (buy prepared tripe from the butcher)
500ml white onion sauce
milk
Method:
Buy fresh tripe, wash thoroughly and cut away any excess fat. Place in a pan, cover with equal volumes of milk and water, bring to a boil and cook for 45 minutes.
Drain the tripe, arrange in a dish, cover with the white onion sauce then serve, accompanied by the remaining onion sauce in a sauce boat.
