To Roast A Tripe

This recipe comes from the English manuscript tradition in the late 17th or early 18th century, specifically tied to John King—a period alive with experimentation and rich, layered flavors in both elite and everyday kitchens. Offal such as tripe was commonly enjoyed, reflecting both nose-to-tail thrift and the aromatic, spiced palates of the Post-Restoration table. The combination of vinegar, butter, and warming spices is typical of the transitional English culinary style, which bridged medieval traditions and new influences from global trade. Such recipes were often written for literate, upper-middle class or gentry households, but tripe itself remained an ingredient enjoyed across social strata. The original instructions assume a kitchen equipped for roasting on a spit with open fire, making the dish both humble and luxurious in its time.

The tripe would have been boiled in a large copper or iron cauldron over an open hearth or brick stove. Once sliced and rolled, it was skewered on a 'broach'—an early spit or metal skewer—then roasted in front of the fire, likely in a turnspit or hanging oven if available. Basting brushes would be handmade from bundled herbs or cloth dipped into pans of butter and vinegar. The sauce would be simmered in a small earthenware or tinned pan and strained through muslin or fine sieve before serving in a sauce boat or dainty jug.