Name: Fried Tripe
Ingredients: salt; pepper

Fried Tripe

Ingredients

salt
pepper

Directions

Prepare as for stewing. Cut into pieces about three inches square ; season with salt and pepper ; dip pieces in nice flour batter, and fry in boiling lard. Tripe can be kept some time, by placing it in a jar and covering with vinegar. — Mrs. Martin.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.