Fried Pork Tripe
|Salt pork||1⁄4 Cup (4 tbs)|
|Pickled honeycomb tripe||1 1⁄2 Pound|
|All-purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
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, turning frequently.
Put on hot platter.
Dot with butter; top with crisp salt pork.