To frye Trypes
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Tripe fried in butter and onions, flavoured with verjuice
To frye Trypes.
Take your Trypes and cutte them in small peces and put them into a pan & put therto an onyon or two & a dissh of swete butter and let them frye tyll they be browne / and than take theym out & set them vpon a chafyngdisshe and put therto a lytel verges & ginger & serue it.
To fry Tripes.
Take your Tripes and cut them in small pieces and put them into a pan & put thereto an onion or two & a dish of sweet butter and let them fry till they be brown / and then take them out & set them upon a chafingdish and put thereto a little verjuice & ginger & serve it.
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© 1997 - 2003 James L. Matterer
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