{"id":4241,"slug":"tripe-and-potatoes-family-style","title":"Tripe and potatoes, family style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["white ends of six leeks","four ounces of butter","a scant spoonful of flour","one pound of tripe","one pint of bouillon","two raw potatoes","some chopped parsley","salt and pepper","one-half glass of white wine"],"ingredients_norm":["white ends of leek","butter","scant spoonful of flour","tripe","bouillon","raw potato","parsley","salt and pepper","white wine"],"steps":["Slice the white ends of six leeks very fine.","Put in sauce pan with four ounces of butter and simmer for five minutes.","Add a scant spoonful of flour and simmer again.","Add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, salt and pepper, and one-half glass of white wine.","Cover and cook for an hour, or until all is soft."],"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:w0:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"fcda2130e66391bb9e1310584687d5968e91ab18948c66c109482bb647a48f1e","created_at":"2026-08-02T16:34:17Z","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/tripe-and-potatoes-family-style"}