Evening Republican, Volume 17, Number 294, Rensselaer, Jasper County, 10 December 1913 — Roasted Tripe. [ARTICLE]

Roasted Tripe.

Take about a pound and a half of tripe, wash and boil it in milk and water for an hour. Cut into two oblong pieces of equal size. Spread on the fat side of one piece some good veal force meat and lay upon it the other piece, the flat Inside inwards. ROH and skewer the tripe securely, tie it round with a thin string. Place in the roasting pan, dredge with flour and baste liberally. When done enough, serve on a hot dish and garnish with sliced lemon. Send melted butter to table in a tureen. Time to roast, half an hour or more. Sufficient for three or four persons.