Fried Tripe
Cut the tripe in squares, dip in beaten egg to which has been added a seasoning of salt and pepper, then dip in flour and fry in very hot lard. When of a light-brown, drain on soft paper and serve.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Cut the tripe in squares, dip in beaten egg to which has been added a seasoning of salt and pepper, then dip in flour and fry in very hot lard. When of a light-brown, drain on soft paper and serve.