Cut cooked tripe in three-inch strips. Soak ten minutes in olive oil. Drain, sprinkle with salt and pepper, dip in [Fritter Batter], and fry in deep fat.
Baked Sweetbreads
Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with [Tomato Sauce].
Baked Fillets of Sweetbreads
Prepare six fillets; sprinkle with salt and pepper and dredge with flour. Arrange on slices of bacon; dot with butter; baste with cream while baking in a hot oven. Serve with [Béchamel Sauce].
Braised Sweetbreads
Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables; cover with stock and bake slowly three quarters of an hour in tightly covered dish. Remove vegetables to serving dish and serve sweetbreads on top of them.
Calf’s Brains in Batter
Parboil brains; cut in two-inch pieces. Cover with [French Dressing]. Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat. Serve with [Tomato Sauce].