{"id":6429,"slug":"tripe-and-oysters-in-cream","title":"Tripe and oysters in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six chopped shallots","butter","two pounds of tripe","one cup of stock","one bouquet garni","two cups of cream sauce","three dozen parboiled oysters","salt","Cayenne pepper"],"ingredients_norm":["shallot","butter","tripe","stock","bouquet garni","cream sauce","parboiled oyster","salt","cayenne pepper"],"steps":["Simmer six chopped shallots in butter, but do not allow them to color.","Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour.","Remove the bouquet garni, drain off the broth.","Add two cups of cream sauce and three dozen parboiled oysters.","Simmer for a minute, and season with salt and a little Cayenne pepper."],"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:w134:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dd84642c28bba831dfda00a53bc49a9365b35b35c2cde81a2e11475c7d5facf4","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/tripe-and-oysters-in-cream"}