{"id":6540,"slug":"stewed-tripe-blanchard","title":"Stewed tripe, Blanchard.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chopped onion","three ounces of butter","one pint of bouillon, or stock, or chicken broth","one spoonful of flour","one pound of tripe cut in strips","one cupful of raw round potatoes cut out with a small-size \"Parisian\" spoon","one bouquet garni","one gill of white wine","fresh-chopped parsley"],"ingredients_norm":["onion","butter","bouillon or stock or chicken broth","flour","tripe cut in strip","cupful of raw round potatoes cut out with small size \"parisian\" spoon","bouquet garni","white wine","fresh chopped parsley"],"steps":["Simmer a chopped onion in three ounces of butter.","Add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size \"Parisian\" spoon, one bouquet garni and one gill of white wine.","Cover and cook for one hour, or until potatoes are very soft.","Before serving remove bouquet garni and sprinkle with fresh-chopped parsley."],"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:w140:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3efbfe4ef9ce55e188ecd459c5e08ec4892a7fed5b73e93a63741fe21417c950","created_at":"2026-08-02T16:52:24Z","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/stewed-tripe-blanchard"}