Mexican Tripe





Dip a thick honey comb piece of tripe in butter, then in crumbs, and
broil over a clear fire until well done, sprinkling over it whilst
cooking three or four finely chopped green Chilis. Melt in a hot soup
plate one ounce of butter, adding salt, pepper and cayenne, and one
teaspoonful of made mustard, rub smooth and add one-half teaspoonful
of vinegar, one tablespoonful of Worcestershire sauce and the juice of
one small lime. Lay the tripe in this sauce as soon as it is removed
from the fire. Serve with buttered toast. An excellent prelude to this
dish is a plate of onion soup.





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