Spanish Tripe

1 pound fresh boiled tripe

1/2 can tomatoes

1/2 onion chopped

1/2 green pepper chopped

1/2 cup chopped white cabbage 3/4 teaspoon salt Few grains cayenne 2 slices bacon

Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour.

Tripe Fried In Batter

1 pound fresh boiled tripe

1 slice onion

2 cloves

1/2 bay leaf

1 tablespoon vinegar

1 cup flour l 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg well beaten

1/3 cup water

Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341).

Tripe Fried In Crumbs

Prepare tripe as for Tripe Fried in Batter (see No. 167) ; dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper.