{"id":4968,"slug":"honeycomb-tripe-with-cream-and-peppers","title":"Honeycomb tripe with cream and peppers","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of tripe","cold water","a spoonful of salt","one pint of milk","salt","six green peppers","three ounces of butter","one pint of cream sauce"],"ingredients_norm":["tripe","cold water","salt","milk","green pepper","butter","cream sauce"],"steps":["Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt.","Bring to a boil and cook for ten minutes.","Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes.","Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done.","Then add one pint of cream sauce, boil for a minute, and add to the tripe.","Boil together for five minutes."],"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:w45:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8c6a975db46cba1caa081a4c32195c87c4217a6658cff18bd502f1a0b9292011","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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-with-cream-and-peppers"}