To stew tripe is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of prepared tripe that's boiled until tender, sliced into strips then finished by stewing with onions, sweet herbs and lemon zest. The full recipe is presented here and I hope you enjoy this classic British version of: To stew tripe.
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To ſtew tripe.
CUT it juſt as you do for frying, and ſet on ſome water in a ſauce-pan, with two or three onions cut into ſlices, and ſome ſalt. When it boils, put in your tripe. Ten minutes will boil it. Send it to table with the liquor in the diſh, and the onions. Have butter and muſtard in a cup, and diſh it up. You may put in as many onions as you like to mix with your ſauce, or leave them quite out, juſt as you pleaſe. Put a little bundle of ſweet-herbs, and a piece of lemon-peel into the water, when you put in your tripe.
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Ingredients:
500g prepared tripe
2 onions, peeled and sliced
salt, to taste
1 small bunch of sweet herbs
4 strips of lemon zest
Method:
Place the prepared tripe in a pan, cover with water, bring to a boil then reduce to a simmer and cook for about 60 minutes, or until tender.
Remove the tripe from the pan and allow to drain then slice into pieces about 8cm long and 1cm wide then set aside.
Place the onion slices in a pan with water. Season lightly with salt and bring to a boil. Add the slices of tripe, the lemon zest and herbs to the pan and continue boiling for 10 minutes. Drain the tripe and onions (reserve the liquid). Arrange on a serving dish and serve accompanied by some of the cooking liquid.
