Methods of preparing: - The best varieties of tripe are those known as the "blanket" (because it has a folded appearance), and the dark variety known as the "monk's hood"; these are best for invalids on account of their tenderness. The other sorts are known as the "book" and the "honeycomb".

If tripe is properly prepared, it is a most delicately flavoured and easily digested article of food, and should be in more constant use than it is at present. It requires, however, very careful cleaning and boiling. In Scotland prepared tripe cannot be purchased at the butcher's, so it is necessary to understand the whole process. Tripe sold in England has generally had a preliminary boiling.

First wash and scrub in several waters and scrape it with a knife, pulling away any pieces of fat from it. Cut it into pieces and put it into a clean saucepan with cold water to cover it, and bring it to the boil. This is called blanching, and is repeated until the water in which the tripe was boiled loses all its heavy smell. This may require to be done four or five times. Then rinse the saucepan well, put in the tripe with cold water to cover it, bring to the boil, and cook slowly for ten to twelve hours. If cooked too quickly the tripe will harden. When sufficiently cooked, it ought to be so tender that it will pull easily to pieces. Pour it out into a basin and cover it with the liquor in which it was cooked. This prevents it becoming hard and dry. It can then be made up in any way desired.

The water in which the tripe is boiled should never be thrown away, as it contains a certain amount of nourishment. It is sometimes served as an invalid jelly.

The prepared tripe can be stewed in various sauces for fifteen minutes, and served in one of the following ways: -

1. Tripe stewed in white sauce and onions, and served with sippets of toast.

2. Tripe stewed in a thick tomato sauce, and served with little rolls of bacon and croquettes of fried bread.

3. Tripe heated in a good curry sauce, and served with a border of rice.

4. Baked Tripe

Grease a small pie-dish, and put the tripe, with thin square pieces of bread and butter, into this, in alternate layers. The last layer should be bread, with the buttered side up. Beat up an egg in a basin until it is frothy, add it to half a gill of tripe liquor, and season with pepper and salt. Strain this into the pie-dish, and then wipe round the edge of the dish with a cloth. Let the mixture stand for ten minutes, until the mixture gets thoroughly soaked. Bake in a moderate oven for about fifteen minutes until nicely browned. Serve hot.