Tripe is the large stomach of the ruminating animals, and is chiefly composed of fibrin, albumen, and water. It is nutritious and easily digested.

To prepare. - Scald the stomach with boiling water sufficiently to loosen the inside coating. If properly scalded, it will easily scrape off. Wash it well through several boiling waters, then put it into cold water and soak over night. Scrape again until white and clean. Place it in a stewpan, cover with cold water; add one onion, a sprig of parsley, twelve whole cloves, and twelve pepper-corns. Simmer gently for six hours, and it is ready to use in any way. It is usually sold in cities cleaned, but not boiled.

Stewed Tripe

Cut two pounds of boiled tripe (half honeycomb and half plain) into pieces about one and a half inches long and a half-inch wide. Cut two ounces of ham into dice, and put it in a stewpan, add a slice of onion, a sprig of parsley, and one bay leaf. Stir over the fire until brown, then add one tablespoonful of flour, mix, add one pint of milk. Stir constantly until it boils, then add the tripe, salt, and pepper, and let it stand over a very moderate fire for five minutes. Remove the onion, parsley, and bay leaf, and it is ready to serve.

Fried Tripe

It is better to give tripe its long boiling the day before you want it. Cut the tripe into pieces about the size of an oyster, sprinkle with salt and pepper, let stand ten minutes. Dip first in beaten egg and then in bread crumbs, and fry in boiling fat. Serve with sauce Tartare.

It may also be dipped in French fritter batter and fried. Serve without sauce.

Broiled Tripe

Cut boiled tripe into pieces about two inches square, season with salt and cayenne, baste lightly with melted butter, and broil until brown on one side, then turn and brown the other. Serve on a hot dish, with onion sauce in a boat.

Tripe With Mushrooms

Cut two pounds of boiled tripe into pieces about one inch square. Cut a quarter-pound of salt bacon into slices, and try out all the fat; take out the bacon and throw it away. Season the tripe with salt and pepper, and cover it with flour, then brown it on both sides in the hot bacon-fat. Take it carefully out of the fat and put it on a hot dish; add one tablespoonful of flour to the fat remaining, mix, add a half-pint of stock or water, and a dozen mushrooms, chopped fine; stir until it boils. Then add one table-spoonful of vinegar; salt and pepper to taste. Pour it over the tripe, and serve very hot. Sherry may be used instead of vinegar, if liked.

Tripe And Oysters

50 oysters 1 pint of cream 1 tablespoonful of flour

1 pound of boiled tripe 1 tablespoonful of butter Salt and pepper to taste

Boil the oysters in their own liquor one minute; drain. Put the cream and a half-pint of the liquor on to boil. Rub the butter and flour together and stir into the boiling cream; stir constantly until it boils, add the tripe cut into pieces about one inch square; let come to a boil, add salt and pepper, and then the oysters, bring to a boil again and serve very hot.

Soused Tripe

2 pounds of boiled tripe (honeycomb) 18 whole cloves 12 pepper-corns

1 pint of vinegar 1 blade of mace 18 whole allspice 1/2 teaspoonful of salt

1 small onion

Cut the tripe into pieces about two inches long and one inch wide. Put all the other ingredients into a porcelain kettle to boil. Put the tripe in a glass or stone jar, pour the boiling vinegar over it, and stand away for forty-eight hours. It will keep two or three weeks.