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To Stewe trypes

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To Stewe Trypes. Take a pynte of Claret wyne and set it upon the fyre, and cutte youre trypes in small peces, and therto putte in a good quantitye of svnamon and gynger, and also a slyced onyo or twayne, and so let them boyle halfe an houre, and then serue them upon soppes.


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