Eggs A La Tripe Recipe

Eggs à la Tripe is a traditional dish that combines the humble ingredients of eggs and onions into a delightful and flavorful meal. Despite its name, Eggs à la Tripe does not actually contain tripe, which is the edible lining of the stomach of a cow or other ruminants. The name of this dish is derived from the way the onions are prepared, resembling the appearance of tripe.

This recipe has been enjoyed for many years, and its origins can be traced back to the early 19th century. It was a popular dish among the working-class families in Europe, particularly in England and France. Eggs à la Tripe was appreciated for its simplicity, affordability, and the comfort it provided during difficult times.

Fun fact: The name "Tripe" was used to describe the way the onions were arranged in this dish, as they were cut into rings and resembled the appearance of tripe. However, over time, the name stuck even though the dish itself does not contain tripe.

Now, let's dive into the recipe for Eggs à la Tripe:

- 8 hard-boiled eggs
- 3 small onions
- 2 tablespoons of butter
- 2 tablespoons of flour
- A grating of nutmeg
- A saltspoonful of black pepper
- Juice of a lemon
- 2 tablespoons of cream
- Water


1. Hard-boil the eggs. Once cooked, remove the shells and cut the eggs crosswise into rather thick slices.

2. Cut the small onions into very thin slices and separate them into rings. Place the onion rings in a saucepan and cover them with boiling water. Boil rapidly for ten minutes, then drain the water.

3. Now, cover the onion rings with fresh water and continue to boil until they are tender. Make sure not to overcook them. Once tender, drain the water while saving it for later use.

4. Carefully mix the boiled eggs and onions together, being cautious not to break the slices.

5. In a separate saucepan, melt the butter and add the flour. Mix them together to form a smooth paste. This paste will act as a thickening agent for the sauce.

6. Add a grating of nutmeg, a saltspoonful of black pepper, the juice of a lemon, and half a pint of the water in which the onions were boiled. Stir well to combine all the ingredients.

7. Bring the mixture to a boil over medium heat, then add the two tablespoons of cream. Stir again to incorporate the cream into the sauce.

8. Finally, add the mixed eggs and onions to the sauce and ensure they are thoroughly heated.

9. To serve, arrange the Eggs à la Tripe in a conical form on a serving plate. For added presentation, garnish with triangular pieces of toast.

Eggs à la Tripe can be enjoyed as a comforting breakfast, lunch, or dinner option. Its creamy and tangy sauce combined with the tender eggs and onion rings makes for a delightful flavor combination.

Similar recipes to Eggs à la Tripe include Eggs Benedict, which also features poached eggs and a creamy sauce, and Egg Salad, which incorporates boiled eggs and onions into a refreshing salad.

Whether you are seeking a cozy and affordable family meal or want to explore the culinary traditions of the past, Eggs à la Tripe is a delicious and simple dish that will surely satisfy your taste buds. Enjoy!



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