Tripe and Tomatoes
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Archive recipe
A historic Australian dish of tripe, doz. tomatoes, stock, cornflour and onion. Adapted from Tripe and Tomatoes, from The Art of Living in Australia (1893).
Adapted from Tripe and Tomatoes, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/tripe-and-tomatoes.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Cut the tripe into neat pieces, put it on in cold water and bring to the boil
Let it boil for five minutes, put it into cold water, and wash and scrape it well
Slice up the tomatoes and rub them through a sieve
Mix them with the stock or water, and season with pepper and salt
Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up
Simmer gently for four hours
Mix the cornflour smoothly with a little water or stock, and pour it in
Stir until it boils, dish the tripe carefully, season and flavour the sauce to taste, and pour it over
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)