Friday, 22 July 2011

Tribe, Curry and Rice

Tripe, Curry and Rice


  • 2 pounds of tripe
  • 1/2 pound of rice
  • 2 cents' worth of onions
  • 2 ounces of drippings
  • 1 teaspoonful of salt
  • 1/4 level teaspoonful of pepper
  • 1 tablespoonful of vinegar
  • 1 teaspoonful of curry


Thoroughly wash the tripe, (cost sixteen cents,) boil it until tender, about one hour, in plenty of water and salt; then lay it on a clean, dry cloth to drain; put the rice, (cost five cents,) into the same water, and boil it fast for twenty minutes; cut the tripe in pieces two inches square; slice the onions, frying them in the drippings, (cost two cents,) season with the salt, pepper, and vinegar, add to the tripe, and cook all together for fifteen minutes, stirring occasionally to prevent burning. Just as you are ready to serve it, stir in the curry, which, with the other seasonings, will cost two cents. Drain the rice in a colander, shake it into a dish, and send it to the table with the tripe.