• veal tripe
  • brains from one head
  • ¼ lb butter
  • 2–3 eggs
  • 6–8 rusks


Clean the tripe and boil in salted water until tender. Cut into several pieces and arrange on a plate. Cover with another plate, weight it with a stone, and set it aside for 1 hour. Then remove the weights, dip the pieces of tripe in egg, strew them with rusk crumbs, and fry in butter. Treat the brains similarly. Boil them in salted water, let them cool, and then slice. Dip in eggs and crumbs and cook in butter with vinegar. Arrange the tripe and brains in alternate rows on the platter.

Pour on Sauce, adding lemon juice and wine.