Fried Tripe
Ingredients
Directions
Cut the tripe into squares.
Dip the squares in cornmeal.
Fry in hot lard until nicely browned.
Place a small bit of butter on each piece and serve.
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.
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