Tripe Fried in Batter.
A dish made with drippings and flour.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 455 g tripe
- 6 tablespoonfuls of drippings
- 3 tablespoonfuls of flour
- 5 tablespoonfuls of milk
- 1 egg
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
Make it lactose-friendly
- 5 tablespoonfuls of milk → lactose-free milk, oat milk, or almond milk
Steps
- Cut the tripe in small squares and season it with half the salt and pepper. Pour the milk on the flour, and beat to a smooth paste. Add the egg, well beaten, and the remainder of the salt and pepper, and beat for two minutes longer. Have the drippings smoking hot in the frying-pan. Dip the tripe in the batter and lay it in the hot fat. When brown on one side, turn and brown on the other. Serve at once.
- The tripe may be fried in deep fat. In that case it will cook in three minutes.
Nutrition (estimated, per serving)
| Calories | 420 |
|---|---|
| Protein | 20.4 g |
| Fat | 10.0 g |
| Carbs | 60.7 g |
| Fiber | 1.7 g |
| Sodium | 799 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States