A Boke of Gode Cookery Presents

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.

  • Tripe - sliced, in pieces
  • Onions - sliced
  • Butter
  • Verjuice - vinegar will substitute nicely
  • Ginger
In a frying pan, melt the butter over medium heat; add the onion and cook until just translucent. Add the tripe and continue to sauté until the meat is fully cooked and has begun to brown. Remove from heat; place in a serving dish and sprinkle on a little vinegar & ginger. Serve.

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© 1997 - 2003 James L. Matterer

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