Tripe Fried in Batter
Ingredients
Directions
Cut the tripe into neat square pieces.
Heat clean lard in a stewpan until hot.
Fry the tripe in the hot lard until it is a nice light brown.
Arrange the fried tripe around the dish and place fried parsley in the middle.
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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