{"id":6042,"slug":"tripe-wm-h-crane","title":"Tripe, Wm. H. Crane.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tripe","a few carrots","two or three onions","some whole peppers","salt","white wine","good white broth","flour","butter","parsley butter"],"ingredients_norm":["tripe","few carrot","onion","whole pepper","salt","white wine","white broth","flour","butter","parsley butter"],"steps":["Wash the tripe well, and cut in round pieces about five inches in diameter.","Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth.","Boil until thoroughly tender.","Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place.","When needed turn them in flour, and fry quickly in a frying pan in very hot butter.","Serve with some parsley butter."],"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:w114:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9fd6540a152fa9de1b11899fab1803dea831d7c3f73fae7d1781ac1fd27a3fc6","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-wm-h-crane"}