SC - Tripe

[david friedman]

At 5:10 PM -0400 4/22/00, Siegfried Heydrich rather rashly wrote:
>...The aristocracy ate the more succulent muscles, and sometimes (rarely) the
organs, but something like tripe would have been beneath them.

The following is from a cookbook which also has things like peacock 
roasted and served in its plumage, so would have been for the cooks 
of a noble household.

Tripe de Mutton (Two Fifteenth Century Cookery Books p. 82)

Take a panche of a shepe, and make it clene, and caste hit in a potte 
of boyling water, and skyme hit clene, and gader al awey the grece, 
and lete hem boyle til thei be al tendur; then take hem vppe on a 
faire borde, and kutte hem in smale peces of ij peny brede, and caste 
hem yn an erthen potte with stronge broth of bef or Mutton; take 
ffoyles of parcelly, and hewe hem small, and cast hem to, And lete 
hem boyle togidre til they ben tendur, and then take pouder of 
ginger, and a quantite of vergeous, and take saffron and salt and 
caste there-to, and lete hem boile togidre til they be ynogh. [thorns 
replaced by th]

Elizabeth of Dendermonde/Betty Cook