Tripe In Batter

Boil the tripe 20 minutes. Cut in pieces 2 inches square, dip in batter made with 1 egg, 1/4 cup of water, 1 tablespoon of vinegar, 1 teaspoon of salt, and flour to make almost a drop batter, and fry in a frying-pan. - Mrs. C. E. Worth, Wheeling, 111.

Boiled Tripe

Wash the tripe well through several boiling waters; then put it in cold water, and let it soak over night. Scrape again, until white and clean. Boil the tripe in equal parts of milk and water for 1/2 hr., boiling at the same time and in the same water a couple of onions, which should be put in the water at least 1/2 hr. before the tripe is put in to boil. Skim out the onions when perfectly tender, and make them into a sauce as follows, to pour over the tripe: Drain the cooked onions well and chop them very fine; then place them in 1/2. pt. of hot milk, and season with butter, salt and pepper. - Mrs. C E. Jefferson, 505 S. 5th Ave., Maywood, ill.

Broiled Tripe

Simmer 1 lb. of pickled tripe (the honeycomb tripe is best) about 1/2 an hr., or until tender, in sufficient milk and water to cover. Drain, wipe dry, and cut into pieces for serving. Dip each piece in melted butter or oil, season with salt and • pepper., and boil over a clear fire until well colored. Serve with tomato or Tartar sauce. - Mrs. Abner Grant, Sherman, 111.

Fricasseed Tripe

Put 1 lb. of tripe, cut in narrow strips, in a pan with 1 small cup of milk or water and butter the size of an egg. Work 1 large teaspoon of flour in with butter or dredge it in; season with pepper and salt; simmer gently 1/2 hr. If liked, add a little chopped parsley. Serve hot. - Mrs. Roger Rawl-ings, Chicago Heights, III.

Fried Tripe

Cut the tripe in squares, dip in beaten egg. to which has been added a seasoning of salt and pepper, then dip in flour and fry in very hot lard. When a light brown, drain on soft paper, and serve. - Mrs. Abner Grant, Sherman, 111.

Variation I

Parboil until tender, put 2 tablespoons of butter in a frying-pan and when light brown, put in the tripe and fry until brown, turning often. Place butter size of an egg on a warm pan and when melted, add 2 tablespoons of chili sauce. Put the tripe into this dressing, and serve. - Eloise Jennings, Winnetka, 111.

Tripe Stew

-Cut fresih tripe into pieces about 5 inches long and 4 wide. Place on the stove in just enough hot water to cover. Cut up 6 or 7 onions in fine shavings, adding them to the tripe. Let the water simmer slowly away. Add a paste made of milk, thickened with flour, a piece of butter, salt and pepper. Let them all boil up 2 or 3 times. - Mrs. C. J. Jeffries, Winnetka, 111.