Reference > Farmer's Cookbook > BEEF > Tripe Fried in Batter
  Tripe in Batter Lyonnaise Tripe  
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Tripe Fried in Batter

Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and simmer gently twenty minutes. Drain, and again cover, using equal parts cold water and milk. Heat to boiling-point, again drain, wipe as dry as possible, sprinkle with salt and pepper, brush over with melted butter, dip in batter, fry in deep fat, and drain on brown paper. Serve with slices of lemon and Chili Sauce.

Batter. Mix and sift one cup flour, one and one-half teaspoons baking powder, one-fourth teaspoon salt, and a few grains pepper. Add one-third cup milk and one egg well beaten.


CONTENTS · BIBLIOGRAPHIC RECORD
  Tripe in Batter Lyonnaise Tripe  
 
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