A Boke of Gode Cookery Presents

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.

  • Claret wine - wine (usually red) mulled with spices & honey. See a recipe HERE
  • Tripe - sliced in small pieces
  • Cinnamon
  • Ginger
  • Onion - 1-2, sliced
  • Sops - thin strips of toasted white bread
In a large pot or saucepan, bring the wine to a low boil. Add the tripe, spices, and sliced onion and return to a boil. Reduce heat & simmer until the tripe and onions are fully cooked. Lay the sops in the bottom of serving dishes and cover with tripe and sauce. Serve.

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