{"id":5774,"slug":"tripe-etuve-bonne-femme","title":"Tripe étuvé, bonne femme","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of cooked tripe","two ounces of butter","two chopped onions","spoonful of flour","one glass of white wine","one pint of stock","salt and fresh-ground pepper","a bouquet garni","some fresh-chopped parsley"],"ingredients_norm":["cooked tripe","butter","onion","flour","white wine","stock","salt and fresh ground pepper","bouquet garni","fresh chopped parsley"],"steps":["Cut two pounds of cooked tripe in strips about one-half inch wide and three inches long.","Put two ounces of butter and two chopped onions in a casserole, and simmer until done.","Then add spoonful of flour, and heat through.","Then one glass of white wine, one pint of stock, and the tripe.","Season with salt and fresh-ground pepper, add a bouquet garni, cover the casserole, and cook in oven for one hour.","When the tripe is done remove the bouquet, and add some 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:w97:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"8fe3a625193ac0f0859da1f7c3ddf3bc64d3e3ae1d8bcfd20e26afe9446eab1b","created_at":"2026-08-02T16:46:28Z","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-etuve-bonne-femme"}