Chitterlings, or Calves' Tripe
Ingredients
Directions
Wash the chitterlings or calves' tripe.
Boil them in enough water to cover, adding a little coarse sea salt.
When tender, drain them.
Place on a dish and pour rich drawn butter over them.
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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