Tripe de Mutton
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Tripe de Mutton". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Tripe de Mutton. Take a panche of a shepe, and make it clene, and caste hit in a potte of boyling water, and skyme hit clene, and gader al awey the grece, and lete hem boile til thei be al tendur; then take hem vppe on a faire borde, and kutte hem in smale peces of ij peny brede, and caste hem yn an erthen potte with stronge broth of bef or Mutton; take ffoyles of parcelly, and hewe hem small, and cast hem to, And lete boyle togidre til they ben tendur/ And then take pouder of ginger, and a quantite of vergeous, and take saffron and salt and caste there-to, and lete hem boile togidre til they be ynogh.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

ix - Trype de Motoun. Take the pownche of a chepe, and make it clene, an caste it on a pot of boylyng water, an skyme it clene, an gader the grece al a-way, an lat it boyle tyl it be tender; than ley it on a fayre bord, an kyt it in smale pecys of the [correction; sic = MS. they.] peny brede, an caste it on an erthen pot with strong brothe of bef or of moton; thanne take leuys of the percely an hew hem ther-to, an let hem boyle to-gederys tyl they byn tender, than take powder of gyngere, and verious, than take Safroun (Note: Added from A) an salt, and caste ther-to, an let boyle to-gederys, an serue in. [Two Fifteenth-Century Cookery-Books]

ix - Trype de Motoun. Take the pownche of a chepe, and make it clene, an caste it on a pot of boylyng water, an skyme it clene, an gader the grece al a-way, an lat it boyle tyl it be tender; than ley it on a fayre bord, an kyt it in smale pecys of the [correction; sic = MS. they.] peny brede, an caste it on an erthen pot with strong brothe of bef or of moton; thanne take leuys of the percely an hew hem ther-to, an let hem boyle to-gederys tyl they byn tender, than take powder of gyngere, and verious, than take Safroun (Note: Added from A) an salt, and caste ther-to, an let boyle to-gederys, an serue in. [Two Fifteenth-Century Cookery-Books]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

tripe
sheep
grease
bread
broth
beef
parsley
podour
ginger
verjuice
saffron
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

vergeous: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:335>. Accessed on October 19, 2019, 5:35 am.




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