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tripe


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Tripe. Get whatever tripe you want and clean it thoroughly so that it does not smell of Catharina; then cook it with salt pork, and do not add any salt, so it is whiter; when cooked, cut it into small pieces and add a little sage and boil it again with sufficient salt; then dish it out, garnishing it with pepper, cinnamon and saffron.

autodoc



Recipes with similar titles:

Drepee (Forme of Cury)

xix Drepee (Fourme of Curye [Rylands MS 7])




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