Australian Recipes - Great Tasting Vintage Recipes From Down Under
Who said Aussies don't have great culinary taste? Here are some great tasting and inexpensive to prepare hearty vintage Australian meat recipes that anyone can enjoy ...
TRIPE AND TOMATOES
• 2 lbs. Tripe -- 5d.
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• 1 doz. Tomatoes -- 3d.
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• ½ pint Water or Stock
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• 1 oz. Cornflour -- 1/2d.
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• 1 Onion
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• Pepper and Salt -- 1/2d.
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• Total Cost -- 9d
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• Time—Four Hours
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Cut the tripe into neat pieces, put it on in cold water and bring to the boil; let it boil for five minutes, put it into cold water, and wash and scrape it well. Slice up the tomatoes and rub them through a sieve; mix them with the stock or water, and season with pepper and salt. Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up. Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in; stir until it boils, dish the tripe carefully, season and flavour the sauce to taste, and pour it over. Tripe is more easily digested than any other animal food, and is therefore good for people suffering with dyspepsia.
TRIPE IN MILK
• 2 lbs. Tripe -- 5d.
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• 1 pint Milk -- 2d.
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• Pepper and Salt
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• 2 Onions
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• 1 oz. Flour
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• ½ pint Water -- 1/2d.
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• Total Cost -- 71/2 d.
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• Time—Four Hours
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Prepare the tripe as in the preceding recipe. Mix the milk and water together, pour it into a saucepan; lay in the tripe, slice in the onions, bring to the boil, and let it simmer slowly for four hours. Season with pepper and salt, thicken with the flour; after adding the flour let it cook for fifteen minutes, then dish the tripe carefully and pour the sauce over it.
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