. Tripe may be dressed in several ways, but whatever mode may be employed, it will always be found an improvement to soak it for a whole night in milk. Some say, seven or eight days in salt and water. If left in the milk until that gets sour, the acidity thus imparted to it will render it still better.

Take two pounds of fresh tripe, cleaned and dressed by the tripe-dresser; cut away the coarsest fat, and boil it in equal parts of milk and water; twenty minutes to half an hour will be long enough. Boil in the same water which boils the tripe, four large onions; the onions should be put on the fire at least half an hour before the tripe is put in the stewpan, and then made into a rich onion sauce, which serve with the tripe.

Tripe is cleaned, dried, cut into pieces, and fried in batter, and served with melted butter.

Tripe is cut into slices; three eggs are beaten up with minced parsley, sweet herbs, onions chopped exceedingly fine, parsley, and mushrooms. The tripe is dipped into this mixture, and fried in boiling lard.

Tripe may be cut into collops, covered with a mixture of parsley, onions, and mushrooms, minced exceedingly fine, and fried in clarified or fresh butter. Serve mushroom sauce with it.

Tripe can be stewed in gravy in which put parsley, onions, and mushrooms, or in lieu of the latter, mushroom ketchup. Thicken the gravy with flour and butter. When the tripe is tender, it will be done. A lemon may be sent to table with it.