CookEat Recipe

Tripe Montecello

Name: Tripe Montecello
Ingredients: 907 Gramme Honeycomb tripe — Fresh honeycomb tripe, two pounds; source unit: gramme; 1.5 Tablespoon Butter — Butter; source unit: tablespoon; 2 Tablespoon Flour — Flour; source unit: tablespoon; 473 Millilitre Milk — Hot milk, one pint; source unit: millilitre; 12 White onion — Small white onions; 1 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) Cayenne pepper — Cayenne; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; source unit: saltspoon; 2 Tablespoon Sherry — Sherry; source unit: tablespoon; 12 Oyster — Freshly opened medium oysters; 59 Millilitre Cream — Cream, half gill; source unit: millilitre

Honeycomb tripe and oysters in spiced milk gravy. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1935. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Specify tripe condition and safe seafood handling; do not treat historical ten minutes as a validated shellfish endpoint. Limites : Source says fresh honeycomb tripe but does not establish cleaned/parboiled condition; oyster liquor quantity and final yield unknown.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Select inspected, cleaned, ready-to-cook honeycomb tripe and cut one-inch squares. Heat butter/flour, pour in hot milk and bring to boil; add onions, tripe and seasonings, cover and simmer forty minutes.
Step 2
Add sherry and twelve oysters, boil ten minutes, verifying oysters 74°C. Stir in cream and serve hot.

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