New hampshire fried tripe

Yield: 4 servings

Measure Ingredient
¼ cup (about 2 oz) salt pork
1½ pounds Pickled honeycomb tripe
\N \N Salt and pepper to taste
\N \N All purpose flour
¼ cup Butter or margarine

Cut pork into small pieces. Fry in large skillet until brown and crisp. Remove pork and keep warm. Season tripe and dust with flour.

Fry slowly in hot pork fat until tender and brown, turnin gfrequently. Put on hot platter. Dot with butter and top with crisp salt pork. Serves 4.

Origin: Woman's Day Enclycopedia of Cookery, Volume 1, New Hampshire section.

Shared by: Sharon Stevens, April/94 Submitted By SHARON STEVENS On 11-20-95

Similar recipes