Fried Tripe

Ingredients

• One quarter pound boiled tripe
• one table-spoonful bread crumb
• one pinch salt
• one pinch pepper
• two ounces dripping

Method

1. 1

   Take the boiled tripe, dry it well in a clean towel.

2. 2

   Beat well on a plate the white of egg; mix well on a sheet of paper the bread crumb, pepper, and salt.

3. 3

   Roll the piece of tripe well in the egg, then well in the seasoned bread crumb.

4. 4

   Heat well in a frying-pan the dripping, and when the smoke rises place in the tripe, and fry it to a pale brown on both sides.

5. 5

   This will take about six minutes.

6. 6

   Drain it for a couple of minutes before the fire on a sheet of kitchen-paper.

7. 7

   Serve on a very hot plate, and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 188. The excerpt below is the record exactly as published.

one table-spoonful bread crumbs. Beat well up the white of egg on a plate. Place on a sheet of kitchen-paper the bread crumb, pepper, and salt Roll the piece of fish well in the egg ; do not handle it, but turn it over and over with a fork ; roll it in the bread crumb. Have in readiness in a stew-pan as much clarified fat* as cover the fish ; place the pan over the fire, and when the fat begins to smoke, plunge in the fish, and cook for three minutes. Lift the fish out with a fork, and place it to drain before the fire on a piece of kitchen-paper. Place it on a hot dish, and garnish with fresh parsley. White Wine Whey.— One wine-glassful port wine, one half pint milk, one tea-spoonful sugar, one pinch grated nutmeg. * Directions for clarified fat, see p. 247. 294 SICK-ROOM COOKERY. Place in a sauce-pan the milk, place the pan over the fire, and when the milk boils add the sugar and wine. Stir twice, then pour instantly through a fine piece of muslin into a small basin ; grate in the nutmeg, and serve very hot. Fried Tripe. — One quarter pound boiled tripe, one table- spoonful bread crumb, one pinch salt, one pinch pepper, two ounces dripping

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