Fried Tripe
Having boiled the tripe till perfectly tender all through; cut it into pieces three or four inches square. Make a batter of four beaten eggs, four table-spoonfuls of flour, and a pint of milk, seasoned with powdered nutmeg or mace. Have boiling in the frying-pan an ample quantity of the drippings of roast veal, or beef. Dip each piece of tripe twice into the batter; then lay it in the pan, and fry it brown. Send it to table hot.
Tripe was long considered very indigestible. This, it is now found, was a mistake; physicians having discovered that it is quite the contrary, the gastric juice that it contained, as the stomach of the animal, rendering it singularly fitted for digestion, provided that it is thoroughly cooked; so that on trial, a fork can easily penetrate every part of it.