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To Frye 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 frye Trypes. Take your Tripes and cutte them in small peces and put them into a panne and put therto an onyon or two and a dysche of swete butter, and let them frye tyll they be browne, and then take them oute and set them upon a chaffindysh and put thereto a lyttle verges and gynger and serue it.


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