Tripe Fried in Batter
Ingredients
Directions
Prepare
Make a batter thicker than for pudding.
Cut the tripe as for a fricassee.
Fry
Dip the tripe pieces in the batter one at a time.
Fry the battered tripe in hot drippings or lard until golden brown.
Drain the fried tripe on a sieve.
Fry the picked and dried parsley.
Serve
Arrange the tripe around a dish and place the parsley in the center.
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.
Explore the science
What each ingredient does
- Tripe
- Forms the main body of the dish, cooked until tender and crisp-coated outside.
- Hot drippings or lard
- Conducts heat to brown the batter quickly and gives the coating a rich flavor.
The step that matters
Fry the battered tripe in hot drippings or lard until golden brown. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Proper heat sets the coating quickly, browns it, and keeps the tripe from becoming soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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