The 1901 Cookbook Archive
No. 908 — Fried Calf's Tripe with Brains and Sauce
English historical translation of Molokhovets recipe No. 908 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the calf's tripe and boil in salted water until tender. Cut into several pieces, set on a plate, cover with another plate and put a weight on top for one hour.
Dip the pressed tripe into egg, coat with breadcrumbs and fry in butter.
Prepare the brains from one calf's head similarly: boil in salted water, cool, cut into pieces, coat with egg and breadcrumbs and fry in butter with vinegar.
Arrange the fried tripe and brains in rows on a dish. Pour over sauce No. 408 with lemon juice and wine.
To provide
Calf's tripe Brains from one calf's head | 2–3 eggs and 6–8 rusks ¼ Russian pound of butter |
Historical editorial note: The historical handling of tripe and brains does not replace contemporary food-safety procedures.
Original source: Read Russian recipe No. 908. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.