Take care to have fresh tripe; cleanse it well from the fat, and cut it into pieces about two inches broad and four long; put it into a stewpan, and cover it with milk and water, and let it boil gently till it is tender.
If the tripe has been prepared as it usually is at the tripe shops, it will be enough in about an hour, (this depends upon how long it has been previously boiled at the tripe shop); if entirely undressed, it will require two or three hours, according to the age and quality of it.
Make some onion sauce in the same manner as you do for rabbits, or boil (slowly by themselves) some Spanish or the whitest common onions you can get; peel them before you boil them; when they are tender, which a middling-sized onion will be in about three-quarters of an hour, drain them in a hair sieve, take off the top skins till they look nice and white, and put them with the tripe into a tureen or soup-dish, and take off the fat if any floats on the surface.
Rashers of bacon, or fried sausages are a very good accompaniment to boiled tripe, cow-heels or calf's feet, see Kelly's sauce or parsley and butter, or caper sauce, with a little vinegar and mustard added to them, or salad mixture.
Tripe holds the same rank among solids, that water gruel does among soups, and the former is desirable at dinner, when the latter is welcome at supper.
Cut it into bits three or four indies square; make a batter thicker than for pancakes, of three eggs beaten up with flour and milk, a little salt, pepper, and nutmeg; dip in the tripe, and fry it in butter, or fresh dripping, of a light brown color. Serve it garnished with parsley. Sauce; - melted butter with lemon pickle in it.
Lay into the bottom of a dish some thinly-sliced cold or raw ham. then put in a layer of tripe with the jelly adhering to it, season with pepper and salt, and add a bit of butter; fill the dish in this manned and put in a few table-spoonfuls of brown stock; cover the dish with puff paste. A beefsteak may be substituted for the ham, laid into the bottom, and the dish filled up with tripe.
Clean it extremely well, and take oft' the fat; let it lie a night in salt-and-water, again wash it well, and let it lie in milk-and-water for the same length of time; then cut it into small pieces, roll and tie them with thread; put them, with a clean-washed marrow-bone, into a linen bag; tie it closely, and put it into a stewpan that has a cover to fit quite closely, fill it up with water, and let it boil gently for six hours. Take the tripe out of the bag, put it into a jar, and pour over it the liquor in which it was boiled. When to be dressed, boil some whole small onions in a part of the liquor, add a little salt, then put in the tripe and heat it thoroughly.
Or it may be fried in butter fricasseed, or stewed in a brown sauce.
Instead of being boiled in a bag, the tripe may be put, with some salt and whole pepper, into a stone-ware jar, which must have a piece of linen tied over it, and a plate laid upon the top. The pot should always be kept full of boiling water, taking care that it do not boil into the jar.
Cut the tripe into two oblong pieces, make a forcemeat of bread crumbs and chopped parsley, sea- soned with pepper and salt; bind it with the yolks of two eggs; spread it upon the fat side of the tripe, and lay on the other fat side; then roll it very tightly, and tie it with packthread. Roast, and baste it with butter: it will take one hour, or one hour and a half. Serve it with melted butter, into which put a table-spoonful of ketchup and one of lemon pickle.
Cut your tripe into small square pieces, and give them a few turns in some butter, with parsley, salt, and pepper; roll each bit in grated bread, and broil them slowly. When done, serve them with slices of lemon.