Name: Fried Tripe
Ingredients: salt

Fried Tripe

Ingredients

salt

Directions

Take good fat honeycomb tripe, let stand in hot water a few moments, drain, and wipe dry, dip in ^gg, and then roll in fine cracker crumbs, fry in butter or fat until a delicate brown on both sides, lay on platter, and add a little butter and salt. Serve hot.

By Hatfield (Mass.). Congregational Church. 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.