Fried Tripe.
1 pound of tripe.
2 tablespoonfuls of drippings.
2 tablespoonfuls of flour.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1 gill of water or milk.
Wash the tripe and cut it into small pieces. Season it with salt and pepper and roll it in the flour. Put the drippings in the frying-pan and set on the fire. When hot, lay in the tripe, and cook for ten minutes, browning both sides. Take up the tripe, and into the fat remaining in the pan scrape such part of the flour as did not adhere to the tripe. Stir the mixture, and then add the cold water or milk. Cook for two minutes. Taste, to see if seasoned enough, because more salt and pepper may be needed. Strain this gravy over the tripe, and serve. If any one of the following named seasonings be liked it may be added to the gravy: half a teaspoonful of onion juice, one tablespoonful of tomato catsup, one teaspoonful of lemon juice, or one teaspoonful of vinegar.