Boiled Tripe

Wash a tripe clean (it must be washed in several waters), and boil ten hours. Turn it often, as it is apt to stick to the bottom. After it has boiled seven hours, throw a cupful of salt into the boiler with it. When eaten plain boiled, cut up in squares, and serve with seasoning of salt, pepper, and butter.

Broiled Tripe

Cut the tripe after it has become cold, into handsome squares; grease the gridiron, and broil ten minutes. Season with salt, pepper, and butter. Serve on very hot dishes. If you buy tripe, get the honeycomb, as that is the nicest part of it.

Fried Tripe

Cut into handsome squares, and dredge with salt, popper, and flour, and fry a light brown, in either drippings or lard.

Soused Tripe

Out the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar enough to cover, in which a blade of mace, a dozen whole cloves, and a stick of cinnamon have been boiled. It will be ready for use in twelve hours, and will keep several weeks. Soused tripe may be either broiled, or fried plain, or in batter.

Tripe Fried In Batter

Drain the tripe, and make a batter as for pigs' feet; dip the tripe in this, and fry in hot drippings or lard. Tripe is nice cooked in this manner, either before or after it has been soused.