Crispy Breaded Tripe
|Tripe||1 Pound (Fresh)|
|Undiluted evaporated milk||1⁄3 Cup (5.33 tbs)|
|Crumbled dried sage||1⁄2 Teaspoon|
|Onion||1 Small, grated|
|Fine dry bread crumbs||1 1⁄4 Cup (20 tbs)|
Wash tripe; cover with seasoned water and simmer for about 1 1/2 hours, or until tender.
Drain, and cool.
Cut into 16 pieces.
Combine beaten egg, evaporated milk, salt, pepper, sage, and onion.
Dip tripe into mixture, then coat with crumbs.
Arrange pieces 1 inch apart on greased cookie sheet.
Let stand for 30 minutes.
Bake in preheated hot oven (400°F.) for 20 minutes, or until browned.
Makes 4 servings.