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tripe De mutton

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.


Other versions of this recipe:

Trype de Motoun (Two Fifteenth-Century Cookery-Books)

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