Fried Tripe
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 76. The excerpt below is the record exactly as published.
Fried Tripe The day before it is to be used, boil the tripe until quite tender — about five hours ; change the water once or twice — using boiling water. When needed, cut into long, narrow strips, dip in batter, or egg and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.