FRICASSE OF TRIPE, served with croutons and a sprinkling of parsley, is a useful suggestion for a winter luncheon. Left-overs can be reheated for breakfast on toast as a time-saver on a busy morning. The recipe for fricasse of tripe, from “Good Housekeeping” is given on this page.
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Bibliographic details
Press, Volume CI, Issue 29853, 20 June 1962, Page 3
Word Count
48FRICASSE OF TRIPE, served with croutons and a sprinkling of parsley, is a useful suggestion for a winter luncheon. Left-overs can be reheated for breakfast on toast as a time-saver on a busy morning. The recipe for fricasse of tripe, from “Good Housekeeping” is given on this page. Press, Volume CI, Issue 29853, 20 June 1962, Page 3
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Acknowledgements
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