Broiled Tripe

I pound honeycomb tripe

(pickled) Fine cracker or dry bread crumbs

1/4 cupful melted drippings Salt and pepper

Cut the tripe in pieces suitable for serving, and simmer twenty minutes in water to cover. Drain, season, dip in crumbs, then in drippings and in crumbs again, and cook in a well-oiled broiler five minutes, cooking the smooth side of the tripe first for three minutes. Place on a hot platter, rough side up; season, spread sparingly with butter and place in the oven to become very hot.

Tripe Fried In Batter

Cut the pickled tripe in suitable pieces for serving, wash it and simmer gently for twenty minutes in water to cover. Drain, wipe dry, sprinkle with salt and pepper, brush over with melted butter or drippings, dip in batter and fry in fat hot enough to brown a piece of bread in three minutes. Serve with Chili sauce, or piccalilli or chow-chow.

Batter For Tripe

1 cupful flour

1 1/2 teaspoonfuls baking powder 1/3 teaspoonful salt

Few grains paprika 1/3 cupful water 1 egg well-beaten 1/2 tablespoonful vinegar

Mix in the order given and beat well before using.

Curried Tripe (Miss Armsby)

1 1/2 pounds tripe (fresh)

1 small onion (sliced) 6 tablespoonfuls flour

2 teaspoonfuls curry powder 2 cupfuls tripe liquor

1 teaspoonful brown sugar Salt and pepper to taste 6 tablespoonfuls butter or oleomargarine

Put the tripe on to boil in cold water; bring to boiling point, remove, scrape and rinse. Cut in small pieces. Return to the saucepan, cover with cold water, add the onion, bring to boiling point and simmer not less than two and one-half hours. Reserve two cupfuls of the water the tripe was cooked in, and thicken with the fat and flour creamed together. Season with the curry, sugar, salt and pepper, pour this over the tripe and serve in a wall of boiled brown or uncoated rice.

Tripe Creole

1 pound pickled tripe

3/4 cupful sliced onions

2 green peppers Bit of bay leaf

2 1/2 tablespoonfuls flour

4 cloves

1 pint canned tomatoes Salt and pepper

2 tablespoonfuls butter

Boil the tripe gently for twenty minutes, then drain, cut in small pieces and put in a kettle with the onions, sliced, the peppers, chopped, tomatoes, all the other seasonings and a cupful of boiling water. Simmer for two hours; season highly with salt and pepper, and thicken with the flour dissolved in a little cold water. Serve in a border of buttered and seasoned spaghetti.