The 1918 Fanny Farmer Cookbook

Tripe Batter. Mix one cup flour with one−fourth teaspoon salt; add gradually one−half cup

cold water, and when perfectly smooth add one egg well beaten, one−half tablespoon vinegar,

and one teaspoon olive oil or melted butter.

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

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.

Lyonnaise Tripe

Cut honeycomb tripe in pieces two inches long by one−half inch wide, having three cupfuls.

Put

in a pan and place in oven that water may be drawn out. Cook one tablespoon finely chopped

onion in two tablespoons butter until slightly browned, add tripe drained from water, and

cook

five minutes. Sprinkle with salt and pepper and finely chopped parsley.

Tripe à la Creole

Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook same quantity of butter and onion,

add

one−eighth green pepper finely chopped, one tablespoon flour, one−half cup stock,

one−fourth

cup drained tomatoes, and one fresh mushroom cut in slices; then add tripe and cook five

minutes. Season with salt and pepper.

Tripe à la Provençale

Add to Lyonnaise Tripe one tablespoon white wine. Cook until quite dry, add one−third cup

Tomato Sauce, cook two minutes, season with salt and pepper, and serve.

Chapter XII − BEEF

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