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Soused Tripe

Meats - Offal
Historic

Tripe pieces fried in batter.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

SOUSED TRIPE. Boil the tripe, but not quite tender; then put it into salt and water, which must be changed every day till it is all used. When the tripe is to be dressed, dip it into a batter of eggs and flour, and fry it of a good brown.



See: Tripe


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