Tripe

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

tripe ↝ Tripe [Liver and organ meats]
some small beer batter, or yolks of eggs ↝ Beer [Beer]
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a good quantity of mutton or beef dripping ↝ Beef, ground, raw [Ground beef]
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (6)

Cut your tripe into pieces about three inches square.
Dip them in some small beer batter, or yolks of eggs.
Have a good quantity of mutton or beef dripping in your pan.
Fry it till it is of a nice light brown.
Take it out, let it drain for a minute.
Put it into your dish, and serve it up with plain melted butter in a boat, and mustard.

Original Text

Tripe.
CUT your tripe into pieces about three inches square; dip them in some small beer batter, or yolks of eggs, and have a good quantity of mutton or beef dripping in your pan. Fry it till it is of a nice light brown, then take it out, let it drain for a minute, put it into your dish, and serve it up with plain melted butter in a boat, and mustard.

Notes

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