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 them to Table, with Butter and Mustard in a Cup.