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)