{"id":5889,"slug":"honeycomb-tripe-saute-aux-fines-herbes","title":"Honeycomb tripe sauté, aux fines herbes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three pounds of boiled tripe","Four ounces of butter","Salt","Pepper","Parsley","Chives","Chervil","Lemons"],"ingredients_norm":["boiled tripe","butter","salt","pepper","parsley","chive","chervil","lemon"],"steps":["Cut three pounds of boiled tripe in strips, put in a sauté pan with four ounces of butter, season with salt and pepper, and cook over a quick fire.","When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish.","Serve quartered lemons on a platter, on a napkin, separate."],"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:w104:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"06fecfe37c3253b24dc8efc0d072248d1881b726347a53c4d7048d40b2ce3497","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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/honeycomb-tripe-saute-aux-fines-herbes"}