{"id":4516,"slug":"tripe-saute-lyonnaise","title":"Tripe sauté, Lyonnaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of tripe","four ounces of butter","four sliced onions","salt","pepper","quartered lemons","chopped parsley","vinegar"],"ingredients_norm":["tripe","butter","onion","salt","pepper","lemon","parsley","vinegar"],"steps":["Cut two pounds of tripe in narrow strips.","Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried.","Add the tripe, which must be dry; season with salt and pepper.","Fry until both are of a nice yellow color.","Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley.","Vinegar may be served instead of the lemons if desired."],"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:w17:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d3519c31488e4ebe580bcc42e9fd87a1dcb59c008a9a0e360bc4c34e6a52f5fc","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T16:37:03Z","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-saute-lyonnaise"}