The 1901 Cookbook Archive
No. 34 — Tripe Soup
An English translation of original recipe No. 34 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Clean and boil one-quarter of an ox's tripe, as described in Section VII. When tender, remove from the oven, take off any threads or strings and cut into pieces or strips.
Strain white broth, add the tripe, some roots and, if desired, potatoes. Cook, thicken with flour and bring once to the boil. Put chopped greens and ordinary pepper in a soup tureen, pour over the soup and serve.
To provide
¼ of an ox's tripe; 1 Russian pound of beef 1 carrot, 1 parsley root, ½ celery root; 2–3 onions; ½ leek | About 6 potatoes; ½ glass of flour; greens and pepper |
Source and context: Original recipe No. 34 is preserved in the Russian 1901 edition. The historical quantities have not been modernized. For interpretation of units see historical measurements; modern food-safety standards take precedence.