No. 907 — Calf's Tripe with Lemon, Egg and Raisin Sauce
English historical translation of Molokhovets recipe No. 907 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the calf's tripe as directed for ox tripe in No. 839. Wash it in cold water, scald with boiling water and wash again; trim away lumps, squeeze and boil in salted water until tender.
Beat two egg yolks with a little lemon juice, two spoonfuls of sour cream, some lemon zest and 1½ spoonfuls of potato starch. Thin with two glasses of boiling broth, bring to the boil while stirring, then add raisins or currants boiled separately.
Slice the tripe finely and pour the sauce over it. It may also be served with obalyanka, No. 840.
To provide
Calf's tripe and 2 egg yolks ½ spoonful of potato flour (starch) | 1 spoonful of butter and 2 spoonfuls of sour cream ½ glass of raisins or currants and ¼ lemon |