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Classic
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page 170
and stew fifteen minutes longer, or until the meat is thoroughly done. Serve hot
with dry toast.
BROILED TRIPE.
Drain, dredge in flour, broil on a greased gridiron for ten minutes; season with
salt, pepper and butter, and serve on very hot dishes. In buying tripe, get the
"honey-comb," as it is the best.
FRIED TRIPE.
Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other
fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the
gravy, and pour over the tripe
(or the vinegar may be omitted, and the gravy added, or the tripe may be served
without vinegar orgravy).
Or make a batter by mixing gradually one cup of flour with one of sweet milk,
then add an egg well beaten and a little salt; drain the tripe, dip in batter,
and fry in hot drippings or lard.
Salt pork and pig's feet may be cooked by the same rule.
FRICASSEED TRIPE.
Cut tripe in narrow strips, add water or milk to it, and a good bit of butter
rolled in flour, season with pepper and a little salt, let simmer slowly for
some time, and serve hot garnished with parsley.
SOUSED TRIPE.
After preparing it according to directions in "How to cut and cure meats," place
in a stone jar in layers, seasoning every layer with pepper and salt, and pour
over boiling vinegar, in which, if desired, a few whole cloves, a sprinkle of
mace, and a stick of cinnamon have been boiled; or cover with the jelly or
liquor in which the tripe was boiled. When wanted for table, take out of jar,
scrape off the liquid, and either broil, fricassee, fry in batter, or fry
plain.--Mrs. Eliza T. Carson, Mt. Pleasant Farm.
TOAD-IN-THE-HOLE.
Make a batter of one pint flour, one egg wet with milk, and a little salt;
grease dish well with butter, put in lamb chops, add a little water with pepper
and salt, pour batter over it and bake for one hour.
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