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Fried Tripe

Meats - Offal

Fried ox-tripe pieces. (Proper Booke 1550, Mollard 1802, Walsh 1859, etc)

Original Receipt in 'A Proper newe Booke of Cokerye', Anonymous around 1550 (Proper Booke 1550);

Take your Tripes and cutte them in small peces and put them into a panne and put therto an onyon or two and a dysche of swete butter, and let them frye tyll they be browne

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

Cut the tripe into slips of four inches long and three inches wide, dip them in the batter and fry them in boiling lard. When it is to be served up put under it slices of onions cut one inch thick, and fry them in the same manner. Or instead of slips of tripe, pieces of cowheel may be used; and let Butter Sauce be sent in a sauce boat with a little mustard in it, and (if approved) a table spoonful of vinegar,

See: Tripe

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