Pickled tripe is very nice - and that sold by John Bayle, in the California Market, which is cleaned by steam process, and is quite tender and unsalted is a superior article. To prepare for pickling, cut in pieces about four inches square, say five or six pounds. Put into a kettle; cover with boiling water, adding a handful of salt; let stand fifteen minutes; take out and drain, keeping warm. Mix one-fourth water with the best wine vinegar - to which add cloves, allspice and mace, with 1 teacup-ful sugar; heat, and pour over the tripe, and set away to cool. Tripe prepared in this way is the best for broiling or frying.