To fry tripe is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of prepared tripe that's boiled until tender, sliced into strips, coated with eggs and breadcrumbs and then fried to cook. The full recipe is presented here and I hope you enjoy this classic British version of: To fry tripe.
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To fry tripe.
CUT your tripe into pieces about three inches long, dip them in the yolk of an egg and a few crumbs of bread, fry them of a fine brown, and then take them out of the pan and lay them in a diſh to drain. Have ready a warm diſh to put them in, and ſend then to table, with butter and muſtard in a cup.
Place the prepared tripe in a pan, cover with water, bring to a boil then reduce to a simmer and cook for about 60 minutes, or until tender.
Remove the tripe from the pan and allow to drain then slice into pieces about 8cm long and 1cm wide.
Beat the egg yolks in a shallow dish and add the breadcrumbs to a plate. Dip the pieces of tripe first in the egg yolks an then in the breadcrumbs, ensuring that they are well coated.
Melt butter in a frying pan, add the pieces of breaded tripe and fry for a few minutes on each side, until golden brown all over.
Arrange on a warmed serving dish and serve accompanied with butter and made mustard.
