Fried Tripe
By: Anonymous
Published: Wednesday, December 2, 2009 - 12:01am

Ingredients




2 pounds Honeycomb tripe, cut into 2x3-inch pieces
1 Carrot, chopped
1 Yellow onion, peeled, chopped
1 Bay leaf
Salt & pepper to taste
3 Egg yolks
2 cups Bread crumbs
3 tablespoons Butter for frying
3 tablespoons Olive oil for frying
1/2 stk butter
2 tablespoons Dijon-style mustard (Grey Poupon)

Preparation

1 This may not sound like a great dinner dish to you, but it was popular with the Washingtons. Actually, if you take the time to cook the tripe until it is very tender, the dish is quite enjoyable. 2 Place the tripe in a saucepan and cover with water. Bring to a boil,drain, and rinse the tripe. Cover the meat with water again and addthe carrot, onion, bay leaf, and salt and pepper. Bring to a simmer andcover. 3 Cook until tender, about 2 hours. 4 Drain and cool the tripe. Whip the egg yolks; dip the tripe into them and then into the bread crumbs. Pan-fry in the butter and olive oil until golden brown on both sides. 5 Serve with the butter/mustard sauce on the side.