The 1901 Cookbook Archive
No. 737 — Fried Veal Tripe
English historical translation of Molokhovets recipe No. 737 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the veal tripe as described in Section VII and boil in salted water. Wipe completely dry and cut into pieces about the size of a tablespoon.
Coat each piece in two beaten eggs and crumbs from four or five rusks, then fry in two spoonfuls of butter.
Alternatively dip the pieces in frying batter No. 298 and fry in two spoonfuls of butter.
Serve the prepared tripe with sauces or purées made from swedes, carrots, turnip cabbage and similar vegetables.
Original source: Read Russian recipe No. 737. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.