Fricassee of Tripe

Squares of tripe fricaseed in white wine with herbs, spices, lemon and cream.

Cut one pound or so of tripe into two-inch squares, place them in a saucpan with a small quantity each of mace and ground ginger, sweet herbs, and chopped onion, pour over sufficient white wine to cover, stand the saucepan on the fire and cook for fifteen minutes. Remove the herbs, add a little chopped parsley, half of an anchovy cut up small, the juice of a lemon, one breakfast cupful of cream, and a thickening of yolk of egg and butter. Season the mixture well, stir it over the fire for a few minutes, turn the whole out onto a dish, and serve with slices of lemon for garnish.