Fried Tripe

Ingredients

• Take some boiled tripe
• an egg
• bread crumbs
• a pan of hot fat

Method

1. 1

   Cut boiled tripe into small pieces, dip in batter or cover with egg and bread crumbs.

2. 2

   Fry in hot fat until pale brown.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 103. The excerpt below is the record exactly as published.

bread crumbs; spread this over the paste, leaving an inch margin all round, wet it, roll it up, tie firmly in a floured cloth, plunge into boiling water, and boil two hours. DOMESTIC COOKERY. t87 Treacle Sponge. Put into a basin half a pound of flour, half a teaspoonful of ground ginger, half a teaspoonful of carbonate of soda : mix them well together with the tips of the fingers. Put into a saucepan three-quarters of a teacup of treacle ; when it is melted, and just warm, pour it into the flour; mix. with about the same quantity of milk and one egg well beaten ; beat it well, pour it into a greased mould, cover the top with a greased paper, steam it two hours. Serve with the following sauce : — Melt in a saucepan some treacle, flavour with a few drops of lemon or vanilla, add a little water to make it the proper consistency, serve in a boat, or round the pudding. Treacle Tart. ^ Line a flat dish with pastry and spread over it some treacle thickened with bread-crumbs prepared as for treacle pudding ; place some twisted bars across the top, and some leaves round the edge, and bake in a moderate oven. Tripe, Baked. Cook the tripe thoroughly well, cut it into small pieces, put some at the bottom of a greased pie-dish, then a layer of bread crumbs, then another layer of tripe, salt and pepper ; repeat until the dish is full ; beat up an egg with a little of the liquor in which the tripe was cooked, pour it into the dish, cover the top with bread crumbs, then place over some pieces of butter. Bake in a cool oven one hour. Tripe, Boiled. Wash the tripe well several times; scrape it and cleanse it thoroughly well, put it into a pan, cover it with cold water, boil it ten minutes, throw away the water and plunge it into i88 DOMESTIC COOKERY. cold water to blanch it; now finish cleaning it, put it on in cold water and boil it three hours, throw away the water and boil it three hours more, also three Spanish onions. Make a sauce as follows : — Melt in a pan one ounce of butter, stir into it one ounce of flour, then add half a pint of milk, stir to boiling, pour it into the stock in which the tripe was boiled, chop finely the onions, add them also with salt and pepper to taste, cut the tripe into neat pieces, and pour the sauce and onions over. Noie. — No salt should be used in boiling the tripe. It may be cooked in milk and onions if preferred. Tripe, Fried. Take some boiled tripe, cut it into small pieces, dip each piece in batter or cover with an egg and bread crumbs ; have ready a pan of hot fat

Cook this with the app: pantry check, scaling, and the assistant.