Fried Tripe

Ingredients

• one pound of coarse honeycombed tripe
• four soda crackers
• one egg
• one tablespoon of cold water
• hot lard and butter mixed
• three tablespoons of vinegar

Method

1. 1

   Boil tripe until tender, then cut into pieces.

2. 2

   Roll in seasoned cracker crumbs, dip in egg, and fry in hot lard and butter until light brown.

3. 3

   Serve with vinegar poured over.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 61. The excerpt below is the record exactly as published.

FRIED TRIPE Select only the coarse honeycombed tripe. It is sold already boiled, but it is not tender. Put it in a saucepan, cover with cold salted water, and boil very tender. When done cut it into pieces three inches and a half long and two inches wide. Roll four soda crackers fine, and season with salt and red pepper to taste. Beat one egg with one table- spoon of cold water. Dip the tripe into the egg and then turn it over on both sides in the cracker. Have ready a frying- pan with hot lard and butter mixed, enough to cook the tripe slowly and a light brown. When done, lay the pieces on a hot platter, and pour three tablespoons of vinegar

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