No. 841 — Tripe in Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 841 from the 1901 Russian cookbook, retaining original methods and measures.
Clean tripe very thoroughly, washing it in several changes of water so no odour remains, as described in No. 839.
Take one quarter of a large ox tripe or half a small one, boil until tender and cut into narrow strips about half a finger long.
Finely chop two or three onions and fry them in butter. Stir a tablespoon of flour into two glasses of fresh sour cream.
Combine the tripe, onions and sour-cream mixture and bring to the boil. Transfer to a dish, sprinkle with grated Parmesan or Dutch cheese mixed in equal proportions with breadcrumbs, and bake in the oven until browned.
To provide
¼ or ½ ox tripe 2–3 onions and 1 spoonful of flour | 2 glasses of fresh sour cream Cheese and 2–3 rusks |