Fried Tripe

Ingredients

• 1 lb. boiled tripe
• Pepper
• Salt
• 1 lb. flour
• 1 egg
• 1 gill milk

Method

1. 1

   Wash and boil tripe until tender.

2. 2

   Dry, dip in thick batter made from flour, egg, and milk, then fry until pale brown.

3. 3

   Drain and serve garnished with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 15. The excerpt below is the record exactly as published.

Pepper. 2 table-spoonfuls water. 1 table-spoonful ketchup. Salt. Lamb chops should be cut from the loin, and may be either simply fried in the same manner as mutton chops, or dressed with egg and crumbs of bread (but with no parsley), as in the case of cutlets. Gravy should be made in the pan, as for fried steaks. TO FRY PORK CHOPS. 1 lb. pork chops. I 1 pint apple sauce. 1 oz. lard. I Pepper and salt. Pork chops should be cut rather thin, and be thoroughly well cooked. They may be either simply fried in the same manner as chops, or fried after being first dipped in egg, and then into crumbs of bread, mixed with a little sage and onion finely chopped. No gravy is expected with pork chops. If any sauce be used, it must be apple sauce. TO FRY TRIPE. 1 lb. boiled tripe. Pepper and salt. Pat for frying. I lb. flour. 1 egg. 1 gill milk. The tripe must be washed well, and boiled till tender. Take the thickest parts and dry them with a cloth. Make a thick batter of the flour, &c., seasoned with salt, and for those who wish it, a little minced onion. Dip the tripe into the batter so formed, after which fry to a pale brown colour, according to general directions given for wet-frying. Drain on porous paper. Serve on a folded napkin. Garnish with fried parsley. TO FRY PARSLEY. Fresh green parsley. | Hot fat. Parsley is fried only for garnishing. It must be thoroughly dried, and fried for about a minute in hot fat or dripping. Lift it from the fat, and lay it on a paper on a sieve before the’fire for the fat to drain from it. FRIED BACON — LAMB’s OR CALF’S LIVER — CALF’S FEET. 31 TO FRY BACON OR HAM AND EGGS. 6 slices of ham or bacon. | 3 or 4 eggs. The bacon should be cut very thinly in slices, not more than a quarter of an inch in thickness. The best bacon is that which is alternately streaked with fat and lean. No butter or dripping is required in the pan when frying bacon, but constant turning is necessary. When done, take the slices from the pan, and place them in a hot dish before the fire. Have the number of eggs required previously broken, each in a separate cup, and place them gently in the pan, so as to preserve them in a round flat shape. Let them remain in the pan till the white is set ; take them out carefully with a slice, and place them on the bacon. The tasteful appear- ance of this dish is spoiled if the eggs be either broken or ragged, which is very apt to be the case if they are not first broken into cups. TO FRY LAMB’S OR CALF’S LIVER. 1 lb. liver. 2 oz. lard. * lb. bacon. 1 oz. flour. 2 gills water or gravy. Pepper and salt. Cut the liver in thin slices ; dust them with flour, and fry slowly in lard or dripping ; let them be thoroughly cooked. When done, lift the slices out, pour away the fat, and fry the bacon ; put the bacon with the liver ; add the flour mixed with the water to the pan, which turn round for a minute or two to boil ; season, and pour over the liver in the dish. Serve hot. TO FRY CALF’S FEET. 2 calf’s feet. Pepper and salt. Pat for frying. 1 lb. flour

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