To stewe tripes
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Tripe in a wine sauce, served over sops (toasted bread)
To stewe tripes.
Take a pynte of claret wyne and set it vpon the fier and cutte your tryppes in small peces and there to put in a good quantitie of synamon and gynger and also a sliced onion or twaine and so let theim boyle halfe an houre and then serue them vpon soppes.
To stew tripes.
Take a pint of claret wine and set it upon the fire and cut your tripes in small pieces and thereto put in a good quantity of cinnamon and ginger and also a sliced onion or twain and so let them boil half an hour and then serve them upon sops.
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