{"id":6130,"slug":"broiled-honeycomb-tripe","title":"Broiled honeycomb tripe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled tripe","olive oil","fresh bread crumbs","lemon","parsley","maître d'hôtel sauce"],"ingredients_norm":["boiled tripe","olive oil","fresh bread crumb","lemon","parsley","maitre d'hotel sauce"],"steps":["Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil.","Serve with lemon and parsley garnishing, and maître d'hôtel sauce on top."],"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:w118:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ecdd7d6346f371969c0fc34184d264e80b6ea7f6e4ed7dcc1c27aaff5ad843ce","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/broiled-honeycomb-tripe"}