This is usually bought ready prepared, but as instances may occur when the cook may have to clean it, the following instructions may be useful: Wash the stomach well as soon as it is taken from the bullock, changing the water several times; dust the dark inside coat with quicklime, and scrape it at once. Cut it up into four parts, dip them into boiling water, and scrape them until they become perfectly white. Put them into a bowl with a weak brine thickened with meal, and allow them to remain for a day. Scrape and soak them in this way for seven or eight days, then put them into a saucepan with oatmeal gruel to cover, and boil it until tender. The tripe should be tied up in a cloth. Turn it out of the cloth, place it in a bowl of weak brine, let it remain for a day or so, and it is then ready for use. Or put the pieces of the stomach of a fat bullock, one at a time, in a saucepan of water, and warm them; remove, scrape well, put them into a bowl of slightly salted water, wash them well, change the water daily, and allow them to soak for five or six days, by which time they should be quite white. Place them in a saucepan of water and boil them; if not required for immediate use, keep them in vinegar.

Tripe A La Mode De Caen

Take five or six pounds of double tripe, one cow heel, three calf's feet, all well washed and cleaned in fresh water, and cut them into pieces two inches long by one inch square. Have handy an earthenware pot or saucepan, place some of the pieces of feet at the bottom, cover over with tripe, then a layer of sliced onions and carrots, and continue the same until the vessel is full, seasoning each layer. Tie up in a cloth a sprig of thyme, a bay leaf, a dozen whole peppers and half a dozen cloves; place this in the middle of the pot, and pour over one pint of cider or white wine and a wineglassful of brandy. Cover the top over with some stalks of green leeks, parsley roots and cabbage leaves, put the lid on the pan, fastening it down with paste, so that the steam cannot escape, and leave it for ten hours in a very slow oven. Serve it on a hot dish.

Tripe And Onions

Put one pound of tripe into a saucepan with four large onions cut into slices, sprinkle over one teaspoonful of salt and a small quantity of pepper, and pour over one pint of water, place the saucepan on the fire and boil for about twenty-five minutes, or until the tripe is tender. Take out the tripe and onions, skim the fat off the liquor, reduce it to half its original quantity, add a thickening of milk and flour, and boil for a minute or two; replace the tripe and onions, simmer at the side of the fire for fifteen minutes, turn the whole out onto a dish and serve hot.

Baked Tripe With Potatoes

Cut one pound of tripe into one-inch squares, put them into an earthenware basin with four chopped onions, and one teaspoonful each of pepper and salt, cover with stock or water, place the basin in a slow oven and bake for three hours. Strain off the liquor into a saucepan, skim it, add sufficient flour to thicken and boil it up once. Arrange the tripe and onions in a pie-dish, pour over the liquor and cover the top with mashed potatoes, stand the dish in a hot oven and bake for ten minutes, so as to heat the mass thoroughly and brown the surface. Remove it and serve the dish without delay.