Dripping is a form of lard, commonly obtained from beef or sometimes pork. It is made from the unusable fatty parts of cow and pig carcasses. These ingredients are put in a pot of boiling water with a lot of salt (2g per liter) and then chilled until solidified.
Before the 20th century, dripping was used in most European cooking, but it has fallen from grace as it is less healthy than vegetable oil. Traditional English Fish and Chips is deep fried in beef dripping.