Pickled Tripe Fried in Batter

Ingredients

• Cut pickled honeycomb tripe in pieces for serving
• Batter III made with 44 cup milk
• brush over with melted butter
• Serve with slices of lemon
• Serve with ... Chili Sauce

Method

1. 1

   Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and simmer gently for 20 minutes.

2. 2

   Drain and again cover with equal parts cold water and milk.

3. 3

   Heat to boiling point, again drain, wipe as dry as possible, sprinkle with salt and pepper, brush over with melted butter, dip in Batter III, and fry.

4. 4

   Serve with slices of lemon and Chili Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 136. The excerpt below is the record exactly as published.

PICKLED TRIPE FRIED IN BATTER Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and simmer gently 20 minutes. Drain and again cover, using equal parts cold water and milk. Heat to boiling point, again drain, wipe as dry as possible, sprinkle with salt and pepper, brush over with melted butter, dip in Batter III (p. 392) made with 44 cup milk. Fry (p. 26). Serve with slices of lemon

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