How To Fry Tripe

Let the tripe be cut into pieces about three or four inches long; then dip them into a mixture made with yolks of eggs and grated bread. Put them into a pan, and fry them till they are of a fine brown -, afterwards take them out and lay them on a dish to drain. Remove them into a hot dish, and fend them to the table with butter and mustard mixt in a cup.

How To Stew Tripe

Put a saucepan over the fire with water in it, some salt, and two or three onions cut into sli ces. As soon as the water boils put in the tripe, with a bundle of sweet herbs and a piece of lemon-peel; and let it continue there about ten minutes. Pour the water with the tripe and onions into a deep dish, and fend it to the table, with butter and mustard mixt in a cup.

How To Roast Tripe

Take double tripe; divide it into two parts at the side where it doubles, taking care to leave the fat on. Then take grated bread and the yolks of eggs, with nutmeg, pepper, lemon-peel, sweet herbs, and salt, mixt well together. Spread the mixture on the fat side of the tripe, and lay the other fat side next it. Then roll it as gently as you can, so as not to disturb the mixture, and keep it together with fine packthread tied round it. This done, put it on the spit, and while it is roasting baste it with butter. When you think it is done lay it in the dish. The dripping of the tripe, mixt with some melted butter, will serve for sauce, after they have boiled together. Garnish the dish with raspings.