Cassell's dictionary of cookery

Tripe, Fried.— The remains of cold boiled tripe are required for this dish. If fresh tripe is used, it should be first boiled till tender in water mixed with a fourth part of vinegar, and then allowed to cool. Make a little fryingbatter as follows: — Mix three-quarters of a pound of flour with a tea-spoonful of salt, and beat it till smooth with two ounces of olive oil or oiled butter, a little more than half a pint of lukewarm water and three eggs. The water should be added gradually, and the batter should be well beaten, and afterwards set aside for an hour or two before being used. Dry the tripe, and cut it into neat squares. Dip the pieces separately into the batter, and fry them in plenty of hot fat till they are lightly browned. The batter should be thick enough to coat the tripe. Serve the tripe on a hot dish, and sprinkle over it fried onions which have been sliced and divided into rings. Or serve it on a napkin, garnish with fried parsley, and send tomato or piquant sauce to table in a tureen, or a sauce prepared as follows: — Mince a dozen shallots finely, and put them into a stewpan with a piece of butter the size of a small walnut, the strained juice of a lemon, a tea-spoonful of scraped horseradish, a tea-spoonful of fresh mustard, and a little salt and cayenne. Stir these ingredients over a brisk fire for three or four minutes, then pour over them nearly half a pint of new milk, and boil the sauce for five minutes. Beat the yolk of a fresh egg for a minute or two, and mix with it two tablespoonfuls of thick cream. Lift the sauce from the fire for a minute, and stir in the mixture, then put it on the fire once more, and stir it again until it is on the point of boiling. Pour it into a tureen, and it will be ready for serving. Time, two hours to boil the tripe ; fifteen to twenty minutes to fry it. Probable cost, tripe, 8d. per pound. Tripe (German mode of preparing). — Take a sufficient quantity of tripe, blanch and boil it till tender ; then cut two or three onions small, and steam them till they are soft in a good piece of butter. Mix a thickening of mUk and flour or milk and bread-crumbs to make a thick sauce. Add a sprig of marjoram, a little nutmeg, some white pepper, salt, and some chopped parsley. Stir the preparation till it boils thick and smooth. Cut the tripe into long narrow strips, and simmer it a short time in the sauce. Tripe, Grilled.— Clean the tripe, simmer it very gently in nicely-flavoured stock, and boil with it an onion stuck with two cloves, a carrot, a bunch of sweet herbs, and a little pepper and salt. When it is quite tender take it up, drain it, and cut it into pieces two inches square. Take equal quantities of minced parsley and chives, add a little pepper and salt, and make the mixture into a paste with a little oiled butter or dripping and lemon-juice. Dip the pieces of tripe into this batter, cover them with bread-crumbs, and broil over a clear fire. Send piquant sauce to table with them. Time to broil, till lightly browned. Probable cost, 8d. per pound. Sufficient, one pound of tripe for two or three persons. Tripe, Irish {see Irish Tripe). Tripe, Normandy Way of Dressing.