{"id":6129,"slug":"boiled-honeycomb-tripe","title":"Boiled honeycomb tripe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["honeycomb tripe","one onion","carrot","bay leaf","clove","a little celery","thyme","whole black peppers","water","salt"],"ingredients_norm":["honeycomb tripe","onion","carrot","bay leaf","clove","little celery","thyme","whole black pepper","water","salt"],"steps":["Cut honeycomb tripe in round pieces, five inches in diameter.","Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers.","Cover with water, salt and boil until done."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w118:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4e18e07b56eb745ed3db4b59b659b18e446194891f1ce2b2f1d92bedafb4319","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-honeycomb-tripe"}