Evening Republican, Volume 17, Number 41, Rensselaer, Jasper County, 17 February 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

HOW TO MAKE TRIPE PALATABLE MANY persons are prejudiced against tripe. This prejudice is foolish. Tripe is, of course, the stomach and intestinal tissue of the beef, but before being offered for sale it has been well cleaned and boiled. It Is a food easy to digest, as much of it turns to gelatin in boiling. It Is prescribed often in cases of stomach troubles and dyspepsia. Palatable Foods. Tripe Lyonnaise. Take the tripe, wash it thoroughly and cut Into’small plecesT then place in a saucepan and cover with boiling water, cooking until tender. Drain off all the water, and put in with the tripe one tablespoonfnl of browned batter, in which has been fried one small onion, cut Into thin slices; one tablespoonful of vinegar, one tablespoonful of mixed parsley and salt and pepper to taste. Cook for ten minutes and serve on slices of toasted bread. * Tripe Fried.—Take a pound of pickled tripe and soak it for about half an hour in salted water. Drain on a soft cloth and sprinkle with one-quarter of a teaspoonful of pepper. Dip in beaten egg and roll in finely powdered breadcrumbs. Fry in one teaspoonfnl of butter and two tablespoonfuls of lard until golden brown. GaVnish with 'parsley. *