Reference > Farmer's Cookbook > BEEF > Lyonnaise Tripe
  Tripe Fried in Batter Tripe à la Creole  
CONTENTS · BIBLIOGRAPHIC RECORD

Lyonnaise Tripe

Cut honeycomb tripe in pieces two inches long by one-half inch wide, having three cupfuls. Put in a pan and place in oven that water may be drawn out. Cook one tablespoon finely chopped onion in two tablespoons butter until slightly browned, add tripe drained from water, and cook five minutes. Sprinkle with salt and pepper and finely chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Tripe Fried in Batter Tripe à la Creole  
 
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