Tripe, Fried

Ingredients

• three-quarters of a pound of flour
• a tea-spoonful of salt
• two ounces of olive oil
• a little more than half a pint of lukewarm water
• three eggs
• a dozen shallots
• a piece of butter the size of a small walnut
• a tea-spoonful of scraped horseradish
• a tea-spoonful of fresh mustard
• nearly half a pint of new milk

Method

1. 1

   Prepare frying batter with flour, salt, oil, water, and eggs.

2. 2

   Dip cooked tripe into batter and fry until browned.

3. 3

   Serve with fried onions or a sauce made from shallots, butter, lemon juice, horseradish, mustard, and milk.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2028. The excerpt below is the record exactly as published.

Tripe, Fried.— The remains of cold boiled tripe are required for this dish. If fresh tripe is used, it should be first boiled till tender in water mixed with a fourth part of vinegar, and then allowed to cool. Make a little frying- batter as follows: — Mix three-quarters of a pound of flour with a tea-spoonful of salt, and beat it till smooth with two ounces of olive oil or oiled butter, a little more than half a pint of lukewarm water and three eggs. The water should be added gradually, and the batter should be well beaten, and afterwards set aside for an hour or two before being used. Dry the tripe, and cut it into neat squares. Dip the pieces separately into the batter, and fry them in plenty of hot fat till they are lightly browned. The batter should be thick enough to coat the tripe. Serve the tripe on a hot dish, and sprinkle over it fried onions which have been sliced and divided into rings. Or serve it on a naiDkin, garnish with fried parsley, and send tomato or piquant sauce to table in a tureen, or a sauce prepared as follows: — Mince a dozen shallots finely, and put them into a stewpan with a piece of butter the size of a small walnut, the strained juice of a lemon, a tea-spoonful of scraped horseradish, a tea-spoonful of fresh mustard, and a little salt and cayenne. Stir these ingredients over a brisk fire for three or four minutes, then pour over them nearly half a pint of new milk

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