Fried Tripe
Oven, in the book's wordsA moderate oven
Ingredients
Directions
Procure tripe from the butcher.
Scrape and wipe out the liquor, then dry it with a towel.
Dip the tripe into a thin batter.
Heat a skillet with a mixture of hot butter and lard.
Fry the tripe until it is a nice brown.
Serve hot.
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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