Fried Tripe
Ingredients
Directions
Procure tripe from the butcher.
Scrape and wipe out the liquid, then dry it with a towel.
Heat a skillet with a mixture of hot butter and lard.
Fry the tripe until it is nicely browned.
Serve hot without seasoning.
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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