TO FRY TRIPE.

Boil the tripe the day before, till it is quite tender, which it
will not be in less than four or five hours. Then cover it and set
it away. Next day cut it into long slips, and dip each piece into
beaten yolk of egg, and afterwards roll them in grated bread
crumbs. Have ready in a frying-pan over the fire, some good beef-dripping.
When it is boiling hot put in the tripe, and fry it
about ten minutes, till of a light brown.

You may serve it up with onion sauce.

Boiled tripe that has been left from the dinner of the preceding
day may be fried in this manner.