Chitterlings, or Calves' Tripf
Ingredients
Directions
Wash the chitterlings thoroughly.
Place them in a pot and cover with water.
Add a little coarse sea salt.
Boil until tender.
Drain the chitterlings and place them on a dish.
Pour rich drawn butter over the chitterlings.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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