Recipes > Meat > Tripe

Tripe

• Baked Tripe
       from A Plain Cookery Book for the Working Classes (1852)
• Boiled Tripe
       from The White House Cookbook (1887)
• Boiled Tripe
       from A Plain Cookery Book for the Working Classes (1852)
• Boiled Tripe and Onions
       from The Art of Cookery (1802)
• Broiled Tripe
       from The Boston Cooking-School Cook Book (1896)
• Chitterlings or Calf's Tripe
       from Directions for Cookery, in its Various Branches (1840)
• Creole Tripe
       from Mrs. Wilson's Cook Book (1920)
• Fricasseed Tripe
       from The White House Cookbook (1887)
• Fried Tripe
       from The Easiest Way in Housekeeping and Cooking (1903)
• Fried Tripe
       from The White House Cookbook (1887)
• Lyonnaise Tripe
       from Miss Parloa's New Cook Book
• Lyonnaise Tripe
       from The Boston Cooking-School Cook Book (1896)
• Pepper Pot
       from Directions for Cookery, in its Various Branches (1840)
• Pepper Pot
       from The Suffrage Cook Book (1915)
• Pickled Tripe
       from Mrs. Wilson's Cook Book (1920)
• Pickled Tripe
       from Mrs. Wilson's Cook Book (1920)
• Roasted Tripe
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Scotch Stewed Tripe
       from 365 Foreign Dishes (1908)
• Spanish Tripe
       from Better Meals for Less Money (1917)
• Stewed Tripe
       from Hand-Book of Practical Cookery (1884)
• Stewed Tripe
       from The Skilful Cook (1905)
• To Boil Tripe
       from Directions for Cookery, in its Various Branches (1840)
• To Dress Tripe
       from The Book of Household Management (1861)
• To Fry Tripe
       from Directions for Cookery, in its Various Branches (1840)
• To make a Fricassy of Tripes
       from English Housewifry (1764)
• To make a white Fricassy of Tripes, to eat like Chickens
       from English Housewifry (1764)
• Tripe
       from Hand-Book of Practical Cookery (1884)
• Tripe
       from The Century Cook Book (1901)
• Tripe Curry
       from The Curry Cook's Assistant (1889)
• Tripe Fried in Batter
       from Mrs. Wilson's Cook Book (1920)
• Tripe Fried in Batter
       from Better Meals for Less Money (1917)
• Tripe Fried in Crumbs
       from Better Meals for Less Money (1917)
• Tripe Lyonnaise
       from The White House Cookbook (1887)
• Tripe Lyonnaise
       from Breakfast Dainties (1885)
• Tripe With Gravy
       from The Italian Cook Book (1919)
• Tripe and Onions
       from The Skilful Cook (1905)
• Tripe and Onions
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Tripe and Oysters
       from Mrs. Wilson's Cook Book (1920)
• Tripe and Oysters
       from Directions for Cookery, in its Various Branches (1840)
• Tripe and Tomatoes
       from The Art of Living in Australia (1893)
• Tripe in Batter
       from The Boston Cooking-School Cook Book (1896)
• Tripe in Milk
       from The Art of Living in Australia (1893)
• Tripe with Oysters
       from Breakfast Dainties (1885)
• Tripe à la Creole
       from The Boston Cooking-School Cook Book (1896)
• Tripe à la Creole
       from The International Jewish Cook Book (1919)
• Tripe à la Provençale
       from The Boston Cooking-School Cook Book (1896)
• Tripe, Curry and Rice
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Tripe, Family Style
       from The International Jewish Cook Book (1919)
• Tripe, to dress
       from The Lady's Own Cookery Book (1844)
• Tripe, to fricassee
       from The Lady's Own Cookery Book (1844)