Tripe for the "fiend": 3 old recipes

I have not tried these, just ran across them and found them intriguing. I am somewhat skeptical about not boiling it, but there are two recipes with that approach.

Broiled Tripe Fanny Farmer

Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible, dip in fine cracker dust and olive oil or melted butter, draining off all fat that is possible, and again dip in cracker dust. Place in a greased broiler and broil five minutes, cooking smooth side of tripe the first three minutes. Place on a hot platter, honeycomb side up, spread with butter, and sprinkle with salt and pepper. Broiled tripe is at its best when cooked over a charcoal fire.

Mexican Tripe Joe Tilden's Recipes for Epicures, 1907.

Dip a thick honey comb piece of tripe in butter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst cooking three or four finely chopped green Chilis. Melt in a hot soup plate one ounce of butter, adding salt, pepper and cayenne, and one teaspoonful of made mustard, rub smooth and add one-half teaspoonful of vinegar, one tablespoonful of Worcestershire sauce and the juice of one small lime. Lay the tripe in this sauce as soon as it is removed from the fire. Serve with buttered toast. An excellent prelude to this dish is a plate of onion soup.

TO FRY TRIPE Directions For Cookery, In Its Various Branches by Miss Leslie, 1840

Boil the tripe the day before, till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long slips, and dip each piece into beaten yolk of egg, and afterwards roll them in grated bread crumbs. Have ready in a frying-pan over the fire, some good beef-dripping. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a light brown. You may serve it up with onion sauce. Boiled tripe that has been left from the dinner of the preceding day may be fried in this manner.

-- Jean B.