Foods of England - Tripe of Eggs

Tripe of Eggs

Eggs
Historic

Egg whites cooked to imitate tripe, from a time when tripe was a prized cut so expensive as to be worth producing an imitation of, like the Mock Turtle Soup or Mock Venison of later centuries. (Bradley 1728)

See: Tripe

Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Tripe of Eggs. From Mr. Fontaine.

Take the Whites of Eggs, and beat them very well in a Porringer; prepare then some hot Water and Vinegar with a little Salt, and then put in the Eggs, till they are hard; then cut them in pieces about an Inch square, and then take some White Wine, and as much Water and some Salt. Put this in a Pan, and heat it over the Fire with a little Parsley, an Onion and some Spice; when it is hot, serve it up with Butter and Mustard, and it will eat like Tripe: or else you may serve it like a Ragoust, with the following Sauce; viz.

Sauce for the Artificial Tripe in Ragoust. From the same.

Take strong Gravey made of Beef, and the Ingredients which are mention'd in the drawing of Gravey. Warm it with a little White Wine, and thicken the Sauce with burnt Butter: then, when the Eggs are warm'd, pour the Sauce over them.

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