Fried Tripe

Ingredients

• 1 pound well washed tripe
• 2 eggs
• Ys tablespoonful lard or fat
• fine sifted bread crumbs
• water cress
• French fried potatoes
• hot biscuits

Method

1. 1

   Take out the tripe, wipe dry, and dust with flour.

2. 2

   Beat the eggs till light, dip each piece of tripe in the beaten egg, then cover with bread crumbs.

3. 3

   Fry in hot lard until light brown on both sides.

4. 4

   Arrange on a warm dish, garnish with watercress, and serve with French fried potatoes and hot biscuits.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 177. The excerpt below is the record exactly as published.

fine sifted bread crumbs. When all are prepared thus, place a frying pan over the fire, add Ys tablespoonf ul lard or fat ; as soon as hot lay in as many tripe pieces as will conveniently go in, fry light brown on both sides When all are done, arrange the tripe on a warm dish, garnish with water cress ; serve with French fried potatoes and hot biscuits. Tripe ft la Maltre d'HdteL— Gut lYt pound well washed and dried tripe into pieces 2 inches wide and 4 inches long. Mix 3 tablespoonfuls olive oil with 3 tablespoonfuls fine-chopped onion, the juice of 1 lemon, 1 even tablespoonf ul salt, 1 even teaspoonful pepper ; pour this over the tripe and mix it well together ; add Yt BEEF. 266 bunch fresh pardey^ 2 cloves, and a sprig of thyme, coyer and let it stand 2 hours. When ready to cook wipe the tripe off with a clean towel on both sides, dust it with flour, dip each piece into beaten egg and cover with fresh-grated bread crumbs ; fry light brown in lard or fat. Arrange the tripe on a hot dish and spread 2 ounces maitre d'hdtel butter over them, and serve with Saratoga chips. Tripe ft I'Espagnole. — Place a saucepan with 3 tablespoon- fnls oil or 2 ounces butter over the fire, add Y^ cupful fine-chopped onion, Y, fine-chopped green pepper, 1 bruised clove of garlic, cook 5 minutes without browning (if handy, add Ys cupful fine-chopped mushrooms). Wash and cut lYt pound tripe into inch-sized pieces, season with 1 even tablespoonful salt, Yt tea'ipoonful pepper ; mix the tripe well with the seasoning; add them to the saucepan, cover, and cook 10 minutes ; add 2 fine-cut tomatoes, cook 5 minutes, dust over 1 teaspoonful flour, add 1 cupful boiling water with 1 teaspoon- f ul beef extract, cook a few minutes longer ; then serve on a warm dish ; sprinkle over 1 teaspoonful fine-chopped parsley. Stewed Tripe. — Cut lYs pound well-washed tripe into small narrow strips 1 inch long and Y4 ii^ch wide. Place a saucepan with 2 ounces butter over the fire, add 1 fine-chopped onion, cook 5 min- utes ; season the tripe with 1 even tablespoonful salt, 1 even tea- spoonful pepper, add the tripe, cover, and cook 10 minutes. Melt 1 ounce butter in a small saucepan, add Yt tablespoonful fiour, stir and cook 2 minutes ; add Ys pint white broth (if handy, add a little mushroom liquor), a small bouquet, 1 even teaspoonful salt, cook 6 minutes. Mix the yolks of 2 eggs

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