p. 49

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Status: Needs Review

To Cook tripe (Lydia)

Should the tripe, in coming from the market
^_appear not to be tender & yielding- & particularly, if in
cutting, the veins look red, or rare, it should be only
put into sufficient water, to cover it, and let to
simmer, not boil, for a little time, by the fire_
After this, it should be hard on a board_, and
well scraped on both sides; by this process, a sub-
:stance, preventing the adhesion of the egg & crumbs,
is removed; the eggs should be well beaten, the
tripe covered with it, & then the crumbs (previously
prepared) sifted over: then fry it in good pork
drippings, by a brisk fire, until it becomes a
light brown_ Serve with drawn butter_
N.B. Sripe taken from an old animal is thin
& not good; that from too young a one is not fat,
"the happy medium" is therefore to be sought for.
Tripe Sauce
For one plate. 2 table spoonsfull of melted,
or drawn butter, 1 teaspoonfull of mustard
from the castors, with two teaspoonfull of pow=
=dered sugar; mix well together, & add vinegar to
your taste.

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