Tripe.—Tripe is cut into pieces about three inches square, and dipped into a batter made of six ounces of flour, one tablespoonful of oil, or one ounce of butter, half a pint of tepid water. Mix the oil with the flour; add the water by degrees; whip the whites of two eggs to a stiff froth, stir into the batter, dip the tripe in, throw it into a saucepan of boiling fat, let it fry three or four minutes, take it out and drain.