To Boil Tripe

Clean the tripe very carefully, giving it a thorough scraping, and washing in warm water, and trim off the superfluous fat. Lay it all night in weak salt and water. Then wash it again. Let it lie an hour or two in milk and water, and then boil it five hours or more, putting it on in cold water. It must be perfectly tender throughout. This should be done the day before it is to be cooked for dinner. On that day, cut it into strips or bands, roll them with the fat side inwards. Tie the rolls round with small white twine, and boil them two hours longer; or till they are perfectly tender throughout, and incline to look transparent near the edges. Have ready in a saucepan, some onions peeled; and boil in milk and water, till soft enough to mash. Then take them out; drain them; mix with the onion-water some nice fresh butter divided into pieces and rolled in flour. When this has come to a boil, return the onions to the liquor; season them with pepper, and give them one boil up. When the tripe is done, transfer it to a deep dish, and pour the onion sauce over it. When on your plate, add to it some tarragon vinegar or mustard. Take the strings off before the tripe goes to table.

Tripe Curry

Having boiled two pounds of double tripe, cut it into slips, peel two large onions, cut them also into dice, and put them into a stew-pan, with three ounces, or three table-spoonfuls of fresh butter. Let them stew till brown, stirring frequently, and mixing in a table-spoonful of curry-powder. Add a pint of milk, and the cut-up tripe. Let all stew together for an hour or more, skimming it well. Serve it up in a tureen or deep dish, with a dish of boiled rice to eat with it.

A good East India receipt for curry-powder, is to pound, very fine, in a marble mortar, (made very clean,) six ounces of coriander seed, three quarters of an ounce of cayenne, one ounce and a half of foenugreek seed; one ounce of cummin-seed, and three ounces of turmeric. These articles (all of which can be obtained at a druggist's,) being pounded extremely fine, must be sifted through clean thin muslin, and spread on a dish, and laid before the fire for three hours, stirring them frequently. Keep this powder in a bottle with a glass stopper. It is used for giving an East Indian flavor to stews. The turmeric communicates a fine yellow color.

Boiled rice is always eaten with curry dishes.

Curry balls for Mock Turtle, etc, are made of bread-crumbs, fresh butter, hard-boiled yolk of egg, chopped fine, a seasoning of curry powder, and some beaten raw egg to make the mixture into balls, about the size of a hickory-nut.

Fried Tripe

Having boiled the tripe till perfectly tender all through; cut it into pieces three or four inches square. Make a batter of four beaten eggs, four table-spoonfuls of flour, and a pint of milk, seasoned with powdered nutmeg or mace. Have boiling in the frying-pan an ample quantity of the drippings of roast veal, or beef. Dip each piece of tripe twice into the batter; then lay it in the pan, and fry it brown. Send it to table hot.

Tripe was long considered very indigestible. This, it is now found, was a mistake; physicians having discovered that it is quite the contrary, the gastric juice that it contained, as the stomach of the animal, rendering it singularly fitted for digestion, provided that it is thoroughly cooked; so that on trial, a fork can easily penetrate every part of it.