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See below ingredients and instructions of the recipe
1/4 c (about 2 oz) salt pork All purpose flour
1 1/2 lb Pickled honeycomb tripe 1/4 c Butter or margarine
Salt and pepper to taste
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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